Coconut Rum and Lime Cupcakes

Name: Coconut Rum and Lime Cupcakes
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 24
Cuisine: American
Ingredients: 2 teaspoons baking soda; 237 milliliters buttermilk; 591 milliliters cake flour; 177 milliliters canola oil; 118 milliliters coconut milk; 2 Tbsps coconut milk; 1 Tbsp coconut rum; 2 larges egg yolks; 2 larges eggs; 4 extra larges eggs; 237 milliliters granulated sugar; 473 milliliters granulated sugar; 158 milliliters freshly squeezed lime juice; 2 teaspoons Zest of 2 limes (about; 828 milliliters powdered sugar; 1 pinch Pinch salt; 1 teaspoons sea salt; 237 milliliters sweetened shredded coconut; 6 Tbsps unsalted butter; 227 grams sticks unsalted butter, at room temperature; 1 teaspoon vanilla extract

The recipe Coconut Rum and Lime Cupcakes could satisfy your American craving in approximately 2 hours and 20 minutes. This recipe serves 24. One serving contains 427 calories, 4g of protein, and 22g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have vanillan extract, lime juice, butter, and a few other ingredients on hand, you can make it. It works well as a very affordable dessert.

Instructions

For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

In a medium bowl, sift the cake flour, granulated sugar, baking soda and salt.

Ingredients you will need

Granulated Sugar

Baking Soda

Cake Flour

Salt

Equipment you will use

Bowl

In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, buttermilk, coconut milk, vanilla and eggs.

Ingredients you will need

Coconut Milk

Buttermilk

Vanilla

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Mix until all the ingredients are fully combined, about 1 minute. Slowly add the dry ingredients to the wet ingredients and mix only until all the ingredients are barely incorporated. Fold in the shredded coconut. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.

Ingredients you will need

Shredded Coconut

Equipment you will use

Oven

Let the cupcakes cool slightly before removing them from the pan and transferring to a cooling rack.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Frying Pan

For the lime curd: In the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy. Slowly add the eggs and yolks, and then beat until combined.

Ingredients you will need

Granulated Sugar

Lime Curd

Butter

Egg Yolk

Egg

Equipment you will use

Hand Mixer

Bowl

Add the lime juice. The mixture WILL look curdled. Do not fear, it will smooth out as the butter melts when you cook the mixture.

Ingredients you will need

Lime Juice

Butter

In a stainless steel saucepan, cook the mixture over low heat until it smooths out. Increase the heat to medium and cook, stirring constantly, until the mixture is thick, 10 to 12 minutes. Do not let it boil.

Equipment you will use

Sauce Pan