Fiona Cairns’ Tropical Lime & Coconut Cupcakes

Fiona Cairns’ Tropical Lime & Coconut Cupcakes

Lime and Coconut Cupcakes

I love the current flamingo trend and when I spotted the flamingo range on the Party Pieces website, I simply could not resist!

Whiz up a batch of my easy (all in one method), yummy, tropical flavoured lime and coconut cupcakes, scatter with summer berries and you have a stunning centre piece for any summer party!

Lime and Coconut Cupcake Recipe

Makes 12

Ingredients

For the cakes –

  • 175g unsalted butter, very soft
  • 175g self raising flour, sifted
  • 1 tsp baking powder
  • 175g golden caster sugar
  • 3 eggs, lightly beaten
  • Finely grated zest and juice of 1 lime
  • 80g desiccated coconut (or grated creamed coconut from a block)
  • 12 paper cupcake cases

For the syrup –

  • Finely grated zest and juice of 1 lime
  • 40g golden caster sugar

For the topping –

  • 200g mascarpone
  • 200g crème fraiche (not low fat)
  • 40g golden caster sugar
  • 1 tbsp Malibu (optional)

To decorate –

  • Freshly grated or desiccated coconut
  • Handful of berries
  • Mini paper parasols (optional)

Preheat oven to 180°C/fan 160°C/350°F/gas mark 4 and line cupcake tray with 12 paper cases.

Sift flour and baking powder in the bowl of a food processor (or a large bowl and use a hand held electric whisk). Tip in all the other ingredients, mix together gently just until well combined – do not over mix! Divide between the cases and bake for about 16-20 minutes or until the little cakes are golden and spring back to the touch.

Whilst the cakes are baking, to make the lime syrup mix the lime juice, zest and sugar in a little bowl. As soon as the cakes come out of the oven, prick all over with a cocktail stick and pour over a half a teaspoon or so of the syrup onto each cake. Leave to cool completely.

When ready to serve, mix the mascarpone in a bowl until softened and then fold in the crème fraiche, sugar and Malibu (if using). Do not over mix! Pipe a swirl of the topping (using a piping bag and star nozzle) or spread over the cupcakes, decorate with berries, coconut, parasols and display!

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