coconut lime cupcakes
I came up with this recipe while searching the internet for a lighter version coconut cupcake. I found a recipe for Coconut-Lime cupcakes and modified it slightly to make it lighter. Then I basically used my Grandmother's 7 minute icing recipe also modified (by adding mini-marshmallows). I had some toasted coconut and walnuts left over from another recipe and this was the result! Very yummy!
prep time
cook time
method
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yield
Ingredients
- 3/4 cup sugar
- 6 tablespoons margarine or butter
- 1 - egg
- 1 teaspoon lime juice
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fat free or light sour cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lorann professional coconut emulsion
- MARSHMALLOW FROSTING
- 1 1/2 cups sugar
- 1/2 cup water
- 1 tablespoon karo
- 2 - egg whites, room temperature
- 1/2 teaspoon pure vanilla extract
- 1 cup mini-marshmallows
- TOPPING
- 1/2 cup toasted coconut
- 1/4 cup toasted chopped walnuts
How To Make coconut lime cupcakes
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Step 1Preheat oven to 350.
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Step 2Spray two muffin pans with non-stick spray or use cupcake liners.
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Step 3Beat margarine and sugar until well blended.
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Step 4Add egg, beat well. Add lime juice, vanilla and coconut emulsion.
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Step 5In a separate bowl, sift flour, salt, baking powder and baking soda together.
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Step 6Slowly beat in sour cream and flour alternately into butter mixture.
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Step 7Spoon into muffin tins, about 2/3 full.
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Step 8Bake about 20 to 25 minutes. Cupcakes are done when they spring back to the touch and are slightly golden brown on top.
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Step 9Cool before frosting.
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Step 10While cupcakes are cooling, put sugar, Karo and water in medium boiler on stove. Cook on medium-high, stirring constantly until boiling. Boil until mixture spins a thread when poured from a spoon. Turn off heat, add mini-marshmallows, don't stir. Meanwhile beat egg whites until peaks form. Pour hot syrup over egg whites beating on high constantly. Be careful! Syrup is very hot! Beat for another two minutes. Add pinch of salt and vanilla and stir. If frosting looks too runny, put in fridge to cool before frosting cupcakes.
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Step 11Frost cupcakes, add a pinch of coconut-walnut topping to each one. (I always process the walnuts and coconut in a mini chopper before toasting)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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