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Lime in the Coconut Cupcakes

Lime with Text

A few weeks ago, we adopted an adorable Ragdoll kitten, Penelope.  In her honor, I baked some lovely coconut cupcakes with lime curd filling – sweet and tangy – just like our kitty!  This coconut cake recipe has been a favorite of mine since way back when, but this was the first time I incorporated the lime curd filling.  It compliments the flavor amazingly, and is a cinch to make.  I made these in cupcake form, using adorable kitten liners and flags, but this recipe also works well as a layer cake.  If you choose to make the cake, just spread the lime curd between the two layers.

Ingredients in Cake:

  • 2 cups unbleached flour
  • 2 cups sugar
  • 3/4 cup butter
  • 4 eggs (separated)
  • 1 cup milk
  • 2 tsp. baking powder
  • 1 tsp vanilla
  • 3/4 cup coconut

Directions for Cake:

Kittencakes

In an stand mixer fitted with a metal bowl, cream sugar and butter, and then incorporate egg yolks one at a time until well mixed.  Next add milk, coconut, flour, and baking powder.   Pour mixture into a large mixing bowl.  Clean stand bowl well, and dry thoroughly.   Beat room temperature egg whites until stiff peaks form.  Gently fold egg whites into batter with a rubber spatula.  Spoon mixture into 24 cupcake liners evenly (can also use well-greased and floured 9” layer pans (2)).

Bake at 350 degrees for about 25 minutes (30-35 for layer pans).  Cool well.

Ingredients in Lime Curd:

  • 3 limes (room temperature)
  • 3/4 cups sugar
  • 1/4 cup butter
  • 2 eggs (room temperature)
  • Pinch of salt

Directions for Curd:

Remove the zest from the limes.  In a food processor, pulse with sugar until zest is finely minced.  Squeeze limes to make 1/4 cup juice.   In a stand mixer, cream the butter and sugar/zest mixture.  Add the eggs, and then the lime juice and salt. In a small saucepan, heat the mixture  on low heat, stirring constantly, for about ten minutes until thickened (mixture will be thickened right below a simmer).  Cool.

Ingredients in Frosting:

  • 1/2 cup solid shortening
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 3/4  cup milk (lukewarm)
  • 1 tsp vanilla
  • toasted coconut (if desired)

Directions for Frosting:

Beat shortening, butter and powdered sugar until well mixed.  Add milk and vanilla.  Beat at high speed until like whipped cream (10-15 minutes).

Assemble:

Fill the cupcakes with a tablespoon of lime curd using the pastry bag method, or with a cupcake corer.  Pipe frosting on top.   Sprinkle with toasted coconut if desired.  Enjoy! Kitten Cakes

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About the author

Suzanne

Suzanne resides in Indian Rocks Beach, Florida with her husband, Christian. She enjoys long walks on the beach (to burn calories so she can eat treats). She is currently floating on a raft with a cocktail.

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About Me

Suzanne's Profile I’m Suzanne, the author of Baking in the Sun. I’m originally from Pennsylvania, but relocated to beautiful Indian Rocks Beach, Florida in 2012. I started this blog as a way to showcase and share my creations. The recipes featured on this site originate from my family cookbook which features treats from my childhood and Italian heritage, as well as from other cookbooks, blogs, and websites.  I've thrown a few original recipes in the mix too!

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