Ze lime en ze coconut

I'm back I'm back!

And this recipe is much overdue... A woman at work, who I met only once (at the party that these were made for), stopped me in a bathroom on campus to ask me for this recipe... I made them for a retirement party held for another woman at work and everyone loved them. Seriously.Did they know the cupcakes were vegan, too? Nope. Totes doesn't matter. They are delish. And beautiful, to boot.

Coconut Lime Cupcakes

Recipe courtesy of Vegan Cupcakes Take Over The World

Ingredients:

1/3 c. coconut oil

3/4 c. granulated sugar

1 c. cocnut milk

1/4 c. soy milk

1 tsp. vanilla extract

1 tsp. coconut extract (somehow I had to go to 3 stores to find this...)

1 tbsp. lightly packed finely grated lime zest

1 c. all purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 c. unsweetened coconut (I also had a hell of a time finding this, and actually? I never did. So I used 1/2 the amt. of sugar called for and a little less than 1 c. coconut)

Frosting (below)

1 1/2 c. unsweetened coconut

Thinly sliced limes, cut in half, and then cut up to the peel

Lime Buttercream Frosting:

Note: The icing is super sweet, but worth it. The lime zest in it looks so adorable, too.

1/2 c. non-hydrogenated shortening (Kroger's)

1/2 c. non-hydrogenated margarine (Earth Balance, of course!)

3 1/2 c. confectioner's sugar

1 tsp. vanilla extract

1/4 c. fresh lime juice

1 tsp. finely grated lime zest

Directions:

1. Preheat over to 350. Line cupcake pan w/liners

2. Melt the coconut oil in a small saucepan over very low heat. Once melted, turn the heat off but leave it in the pan on the stove so that it stays warm and does not solidify.

3. In a medium bowl, mix together the melted coconut oil and sugar. Add the coconut milk, soy milk, vanilla, coconut extract & lime zest. Mix to combine.

4. Add the flour, baking soda, baking powder and salt. Mix until smooth. Add the coconut & mix to incorporate

5. Bake for 23-25 minutes, until the cupcake top springs back when touched & a toothpick inserted through the center comes out clean.

6. Cool completely before icing.

To assemble:

Heap the frosting onto the cupcakes. Place the flaked coconut on a pie plate. Gently roll the cupcakes, sides first, in the coconut. Place decorative lime slices on top. Keep refrigerated until ready to serve.

YUMMMM.