Steps to Make Mango And Lime Black Castor Oil Coconut

Key Lime-Coconut Cupcakes

Jamaican mango & lime black castor oil, coconut 2 oz.

Recipe Summary Key Lime-Coconut Cupcakes

Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired.

Ingredients | Mango And Lime Black Castor Oil Coconut

1 ½ cups sifted all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

1 cup white sugar

½ cup virgin coconut oil

3 tablespoons Key lime juice

1 ½ teaspoons Key lime zest

1 teaspoon vanilla extract

2 eggs

½ cup milk

1 (4 ounce) package cream cheese, softened

¼ cup virgin coconut oil

1 ½ teaspoons Key lime juice

½ teaspoon Key lime zest

1 ½ cups confectioners' sugar

1 cup sweetened flaked coconut

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Combine flour, baking powder, and salt in a bowl.

Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.

Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.

Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.

Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

Unrefined virgin or extra-virgin coconut oil may be used.

I've found that about 6 to 7 key limes yield just the right amount of juice and zest for this recipe.

Info | Mango And Lime Black Castor Oil Coconut

prep: 10 mins cook: 25 mins additional: 25 mins total: 1 hr Servings: 12 Yield: 1 dozen cupcakes

TAG : Key Lime-Coconut Cupcakes

Desserts, Cakes, Cupcake Recipes,