Coconut Lime Cupcakes

Products Used
0
71
71
Coconut Lime Cupcakes
By Vianney Rodriguez
Prep Time:
15m
Bake/Cook Time:
15m
Yield:
10-12 cupcakes

These Coconut Lime Cupcakes are bursting with a mix of tropical and citrus flavors and are topped with a creamy coconut cream cheese frosting.

Nuestros pastelitos de coco y limón están hechos con una deliciosa combinación de sabores tropicales y cítricos. Adornados con un betún cremoso de queso crema estos pastelitos se convertirán en su postre favorito de verano.

 

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Ingredients

  • 1 1/4 cup all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup vegetable oil
  • Zest from 1 lime
  • 4 tablespoon lime juice
  • 1 teaspoon coconut extract
  • 3/4 cup coconut milk

    Coconut Lime Cream Cheese Frosting

    • 1 (8 oz) cream cheese, room temperature
    • 1/2 cup unsalted butter, room temperature
    • 1 teaspoon coconut extract
    • 1/2 teaspoon lime extract
    • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
    • For garnish: lime slices, toasted coconut
    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 350°F. Spray a cupcake pan liberally with non-stick cooking spray or line with paper liners and set aside.
    2. In a large bowl, whisk together eggs and sugar. Add oil, lime zest, lime juice, coconut extract, and coconut milk; whisk until smooth.
    3. In a separate bowl, sift together dry ingredients; flour, baking powder, baking soda and salt. Slowly add dry ingredients to wet ingredients, mixing until just combined. Do not over mix.
    4. Divide batter evenly into cupcake pan, filling each about 3/4 full. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in pan, remove from pan and frost.
    5. To make frosting, use a separate bowl to beat cream cheese and butter until light and fluffy, about 5 minutes, scraping down the side as needed. Add coconut extract and powdered sugar and beat until smooth. Frost cupcakes and garnish with toasted coconut and lime slices. 
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com

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    Pastelitos de Coco y Limón

    Products Used
    0
    71
    71
    Coconut Lime Cupcakes
    Por Vianney Rodriguez
    Tiempo de preparación:
    15m
    Tiempo de cocción / cocción:
    15m
    Rendimiento:
    10-12 cupcakes

    Nuestros pastelitos de coco y limón están hechos con una deliciosa combinación de sabores tropicales y cítricos. Adornados con un betún cremoso de queso crema estos pastelitos se convertirán en su postre favorito de verano.

     

    Clasificación:
    Califíquelo usted mismo
    Blogger
    Member
    Products Used

    Ingredientes

    • 11/4 tazas harina*
    • 1 cucharadita polvo para hornear
    • 1/2 cucharadita bicarbonato de sodio
    • 1/2 cucharadita sal
    • 2 huevos
    • 3/4 taza Imperial Sugar Azúcar Granulada Extra Fina
    • 1/2 taza aceite
    • Ralladura de 1 limón
    • 4 cucharadas de jugo de limón
    • 1 cucharadita extracto de coco
    • 3/4 taza leche de coco

    Betún de Queso Crema con Limón y Coco:

    • 1 paquete (8 oz.) queso crema, a temperatura ambiente
    • 1/2 taza mantequilla sin sal, a temperatura ambiente
    • 1 cucharadita extracto de coco
    • 1/2 cucharadita de extracto de limón
    • 11/2 tazas Imperial Sugar Azúcar en Polvo Confeccionar
    • Para la guarnición: rodajas de limón, coco tostado
    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precalienta el horno a 350°F y rocié generosamente una bandeja para hornear pastelitos con aceite en aerosol o forré con moldecitos de papel.
    2. Bate los huevos con el azúcar. Añade el aceite, ralladura de limón, jugo de limón, extracto de coco y leche de coco; bate hasta que se incorporen completamente.
    3. En otro tazón mezcla los ingredientes secos: la harina, el polvo para hornear, el bicarbonato de sodio y sal.
    4. Lentamente agregue los ingredientes secos a la mezcla de ingredientes húmedos, batiendo hasta que se incorpore todos los ingredientes sin batir de más.
    5. Divide la masa entre los moldes para pastelitos rellenando hasta ¾ de su capacidad. Hornea durante 15 minutos o hasta que un palillo insertado en el centro salga limpio. Deje enfriar en la bandeja para hornear; retire del molde y decore con betún.
    6. Para preparar el betún bate el queso crema y la mantequilla por unos 5 minutos o hasta obtener una mezcla ligera y esponjosa, raspando las orillas si es necesario. Añade el extracto de coco y el azúcar pulverizada, batiendo hasta que este suave. Decore los pastelitos con betún; adorne con el coco rallado y las rodajas de limón.

     

    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com

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