Friday, May 22, 2009

Coconut Cupcakes with Lime Buttercream

This recipe caught my eye in the last issue of Cooking Light. It was on the very last page, so I am sure that is what it was intended to do.
We were taking dinner to someone and I thought this was the perfect dessert to share.
I always end up doing that. I make something I have never tried before and give it to people. I guess I just have faith that most recipes will turn out deliciously.
Am I the only one who does that?
Maybe it is because I like trying new things all the time.
Anyway, I had some lite coconut milk leftover in the fridge, so I decided to sub half of the milk called for with the coconut milk. Just for an extra dash of flavor.
I didn't have any trouble finding potato starch, which I have never used before and I am not really sure if it affected the texture or taste of these cupcakes.
We loved them. I doubled the recipe so I would have enough to share and some to try.
The best part was the frosting. I used the leftovers on the Fresh Mango Bread Muffins I made a couple of days ago. Yum-my!

We are moving this weekend to Georgia! My husband is flying in tomorrow night and then we are packing the truck and heading out of here on Monday morning. We are taking our time, trekking across the U.S. and making stops along the way. We hope to be in Georgia by friday night. I have made enough treats and meals in the past couple weeks, that I will still have new material to blog about, so keep coming back to check in and have a good weekend!

Coconut Cupcakes with Lime Buttercream Frosting from Cooking Light
Find potato starch in the supermarket baking aisle. Use lemon rind and fresh lemon juice in place of the lime for a variation.
Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
3 tablespoons potato starch
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons butter, softened
1 large egg
1 large egg white
2/3 cup fat-free milk (I used 1/3 cup lite coconut milk and 1/3 cup fat-free milk)
2 tablespoons flaked sweetened coconut
1/2 teaspoon vanilla extract
3 tablespoons butter, softened
1 teaspoon half-and-half
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
4.75 ounces powdered sugar, sifted (about 1 1/3 cups)
1. Preheat oven to 350°.
2. To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through salt) in a small bowl; stir with a whisk.
4. Combine 3/4 cup sugar and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sand). Add egg and egg white, one at a time, beating well after each addition. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla.
5. Spoon batter evenly into prepared muffin cups. Bake at 350° for 18 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 2 minutes; remove from pan. Cool completely on wire rack.
6. To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth. Spread about 2 1/2 teaspoons frosting onto each cupcake.

Coming on Sunday- Banana Cake with Chocolate Buttercream Frosting


Barbara Bakes said...

I love this flavor combination! Have a safe trip!

Marthe said...

I wish I could get the Cooking Light magazines over here: this looks amazing!!

Good luck on the move!!

Marie said...

I have some of the cooking light cookbooks. I clearly need to use them more!

Steph said...

I do that too! For some reason when I'm bringing something, I like to try making something new. Before, it was because there are so many recipes that even if something doesn't turn out, at least I wouldn't be left to eat all of it myself. Now I think it's because we've had so much practise that we have faith most recipes will turn out deliciously like you said. For such a light recipe, the crumb on the cupcakes look fantastic. I can't wait to see you banana cake!

Risa said...

These cupcakes looks and sound delicious. I have that issues of Cooking light and have yet to read it. Now I have to! Also, I hope you have a great move. I am from GA originally so I hope you love it.

Prudy said...

I have been wanting someone to try this recipe. It looks fantastic. Best of luck on your move. Drive safe and let us know as soon as you get in, or sooner if you have internet access!

Meghan said...

These cupcakes look delicious! I love that you added coconut milk. I have yet to make a cooking light dessert but have a few saved - this will be added! Good luck with your move - hope it goes smoothly :)

Aggie said...

I just had one of these yesterday, my friend made some and brought me one! They are awesome and one of my favorite flavor combinations!!

Have a safe move! Looking forward to having you on the southeast coast!!

Leslie said...

Yum! I froze the rest of my coconut milk (hope that works) and this would be the perfect way to use it. I've often wondered what you do with all of the food you make since you post so much!

Travel safely!

Anonymous said...

I love coconut cupcakes. The lime buttercream is a great addition.

Kerstin said...

You always make the best desserts! Lime and coconut are so yummy together. I do make things that are new for company, but only if I can taste it before serving it. E.g., If I make a cake, I make a cupcake too and taste it. Trying new recipes is just so fun!

Good luck with your move!

Kathleen said...

Glad y'all enjoyed this CL recipe. It was a lot of fun to develop and I think the coconut milk was an interesting version. I'll have to try it!


J.Danger said...

oh good! Have fun on your trip!

Pamela said...

First of all, GOOD LUCK with the move!! I hope it all goes smoothly.

I saw this recipe, too and wanted to make the cupcakes as soon as I did. Thanks for the tip on wear to find potato starch. I'm looking for a way to use up the coconut milk from the CEiMB recipe, and this one surely fits the bill.

Nancy/n.o.e said...

I cannot believe how organized you are: all this baking and posting (and setting up posts) with a cross country move in the works! It's nice and cool in GA now; not sure what it will be by Friday!

Mlelissa @ For the Love of Health said...

Those look sooooooo good! I love Cooking Light! :-) I now have the desire to bake something. :-)

Anonymous said...

OMGosh... I do that all the time. I make something I have never tested before serving to a group and sometimes it works and sometimes it doesn't. This memorial weekend I made a flag cake recipe I got from and although it was good it was far more dense than expected. People liked it, but way too sweet and dense. The cake itself was beautiful, but I doubt I would ever make it again. Thanks for the post. This recipe looks so good, I want to try it out very soon. Love citrus and sweet together. =)

Tracey said...

I'm so glad you blogged these! I saw them in the magazine and have been meaning to make them. They look terrific!