This is a recipe that I made for the Great Wedding Cupcake Experiment of 2009. I have recently reinstated a “cupcake collective” at the office and I vowed to bring back this crowd-pleaser as my inaugural bake.
Seriously, this cupcake got so much hype when I brought it in the first time. It didn’t make the final cut for the wedding but it’s the one everyone remembers with fondness. I also remember it as being one of the few recipes I made where everything turned out exactly as it was supposed to, which is rare when you’re me.
These pale babies come from page 26 of Susannah Blake’s Cupcake Heaven, and I always double my recipes. In my notes I took from last time, I found that the cupcakes were best if not allowed to brown, and that I used extra ingredients in the frosting, which was originally too cream-cheesy for my taste. But that’s up to you.
Preheat your oven to 350°F. Line a muffin pan with baking cups (the amounts are for the single version of the recipe, but the photos show me tripling).
Beat together 6 tablespoons room temperature butter, 2 tablespoons coconut cream, and 1/2 cup granulated sugar in a bowl. The mixture should be pale and fluffy.
Sift in 3/4 cup self-rising flour (or add 1 1/2 teaspoons baking powder to 1 cup regular flour for the correct proportion and reduce accordingly) together with 1 teaspoon baking powder. Fold that in.
Add in 3 tablespoons dried shredded coconut (unsweetened or sweetened, that’s your choice) as well as the grated zest of one lime and stir it in well.
Finally, stir in 2 tablespoons milk.
Use a table spoon to spoon the mixture into the cups, and bake for pretty much exactly 17 minutes until risen and golden. A toothpick inserted in the centre will come out clean.
Flip them out onto a wire rack to cool completely before frosting.
For the frosting, beat together 5 oz cream cheese (5/8 of a cup if you care, which is slightly over half of one of those 250g packages), 1/3 cup confectioner’s sugar (icing sugar for the neophytes), and 2 teaspoons lime juice in a bowl. As I mentioned above, I ended up adding extra sugar and extra lime juice, but that’s my own preference.
Swirl the frosting on top of the cupcakes, then sprinkle with shredded coconut or coconut shavings in a thick layer.