3(3)limes1 zested in batter, 1 zested on top and 1 cut into wedges
1cup(250ml)Lime curduse my lemon curd recipe but replace the lemon with limes
1tsp(1tsp)coconut extract
1/2cup(1/2cup)desiccatedunsweetened coconut
Frosting
1batch(1batch)fluffy buttercream frosting
Instructions
Cupcakes
Preheat oven to 160C
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Zest 1 lime into the mixture along with green and yellow food gel and fold in gently.
Bake for 20 min or until a toothpick inserted comes out clean.
Allow to cool completely before frosting.
While cupcakes are baking and cooling prepare your buttercream frosting by adding coconut essence in a large mixing bowl with frosting and mix well.
Use an apple corer or a sharp knife to create a hole in the centre of the cupcake and fill with lime zest
Frost your cupcakes using an open star tip in a swirl. Finish off with a generous zest of coconut and lime zest. Pop a wedge on the side.
Any questions, or if I've left something out, feel free to ask!
Video
Notes
Cupcakes can be stored in an airtight container for up to three days.