It is summer! What is better than a refreshing margarita? A cupcake that makes you waste away in Margaritaville. Try this awesome vegan cupcake that has Jimmy Buffet penning a new song.
Ingredients
1 Cup Coconut Milk
1 Tbsp Apple Cider Vinegar
1/2 Cup oil
1 Tbsp vanilla
1 Tbsp Lime Juice
2 Tbsp Lime Zest
3/4 Cup sugar
1 ¼ Cup sweetened coconut toasted
1 3/4 Cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Active Prep Time: 20 minutes
In Active Prep Time: 50 minutes
Yields: 12 Cupcakes
Directions:
Preheat oven to 350
Place the coconut on a sheet tray and place in oven until golden brown - keep your eye on the coconut so it does not overcook. Pour the coconut milk and the tablespoon of apple cider vinegar into a liquid measuring cup set aside. Meanwhile, in the bowl of the mixer, sift together all of the dry ingredients. Add the coconut milk, oil, sugar, vanilla, coconut extract, and mix together. When batter is fully incorporated, fold in 1 cup of the toasted coconut. Pour the batter into a cupcake tin lined with cupcake liners. Bake for 10-12 minutes or until a toothpick comes out clean. Let the cupcakes cool completely. If using the chocolate ganache, use a straw or a chop stick, to make a hole in the center of the cupcake. Pipe the chocolate ganache into the center of the cupcake, and frost and decorate as desired.
Coconut Cream Frosting
1 Cup Coconut Cream (Not Milk) Cold
1/4 Cup Vegetable Shortening
4 Cups Confectioners Sugar Sifted
1 tsp Lime Zest
1 tsp Vanilla Extract
1 Tbsp Tequila
3 Tbsp Coconut Milk
1/4 Cup Toasted Coconut for Garnish
Directions:
In a stand mixer, Coconut cream, vegetable shortening, lime zest, vanilla, and tequila and stir until combined. Add the confectioners sugar at a time and whip for 3-5 minutes until the frosting is creamy and whipped texture. If the frosting is too thick add coconut milk one tablespoon at a time until you reach desired texture.
Coconut Lime Cupcakes with Tequila Coconut Cream Frosting
 |
| Photo by Life, Love & Sugar |
Ingredients
1 Cup Coconut Milk
1 Tbsp Apple Cider Vinegar
1/2 Cup oil
1 Tbsp vanilla
1 Tbsp Lime Juice
2 Tbsp Lime Zest
3/4 Cup sugar
1 ¼ Cup sweetened coconut toasted
1 3/4 Cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Active Prep Time: 20 minutes
In Active Prep Time: 50 minutes
Yields: 12 Cupcakes
Directions:
Preheat oven to 350
Place the coconut on a sheet tray and place in oven until golden brown - keep your eye on the coconut so it does not overcook. Pour the coconut milk and the tablespoon of apple cider vinegar into a liquid measuring cup set aside. Meanwhile, in the bowl of the mixer, sift together all of the dry ingredients. Add the coconut milk, oil, sugar, vanilla, coconut extract, and mix together. When batter is fully incorporated, fold in 1 cup of the toasted coconut. Pour the batter into a cupcake tin lined with cupcake liners. Bake for 10-12 minutes or until a toothpick comes out clean. Let the cupcakes cool completely. If using the chocolate ganache, use a straw or a chop stick, to make a hole in the center of the cupcake. Pipe the chocolate ganache into the center of the cupcake, and frost and decorate as desired.
Coconut Cream Frosting
1 Cup Coconut Cream (Not Milk) Cold
1/4 Cup Vegetable Shortening
4 Cups Confectioners Sugar Sifted
1 tsp Lime Zest
1 tsp Vanilla Extract
1 Tbsp Tequila
3 Tbsp Coconut Milk
1/4 Cup Toasted Coconut for Garnish
Directions:
In a stand mixer, Coconut cream, vegetable shortening, lime zest, vanilla, and tequila and stir until combined. Add the confectioners sugar at a time and whip for 3-5 minutes until the frosting is creamy and whipped texture. If the frosting is too thick add coconut milk one tablespoon at a time until you reach desired texture.
0 Comments