Is there anyone out there that doesn’t LOVE The Food Network? I, for one, am a big fan. In fact, I’ll be watching The Next Food Network Star later tonight after the kids go to bed. Go Orchid!!
Aaaahhh! There are so many good ones, I just don’t know who to root for anymore. As long as it’s not Penny… she’s mean!
Well, a couple of years ago, I was watching Ultimate Recipe Showdown on the Food Network. That week they were making cakes/cupcakes. A couple of the ladies on the show made some cupcakes in the last round that looked and sounded delicious. So delicious, in fact, that I couldn’t pass on printing out the recipes and making them right away…..
…except that the ‘right away’ thing never happened. The recipes were printed out right away but the actual ‘making’ part didn’t happen until just recently. One of the cupcake recipes I made for my boys (all 3) birthdays in March. They were celebrated all together since they all share the month. But the second recipe wasn’t made until just last week. Mmmm, and they were yummy! I only ate half of one because I was trying to be good. That and the fact that they were really made for the lemonade stand.
So, I could just link you directly to the recipe but what fun is that? They don’t even have pictures! It’s a crime, I tell ya! And I think next time I might leave the coconut out. It tasted fine but gave the cupcakes a strange texture.
The first thing you’ll do is cream the butter and sugar together for about 5 minutes
Then add the eggs, one at a time and mix on low speed.
Add vanilla, key lime zest and juice. Mix well.
Mix flour, soda, powder, and salt in separate bowl.
Alternate adding dry ingredients and buttermilk… starting and ending with dry ingredients. Mix until just combined.
Fold the coconut into the batter.
Line cupcake pan with liners and spray with non-stick spray. Fill with batter about 2/3 full.
Bake for 25 minutes or until they start to brown and it passes the handy dandy toothpick test. (They didn’t round on the top like most cupcakes but they were still good.)
Cool, of course, and don’t even think about frosting them until they are absolutely, completely cooled!!
For the frosting (which I failed to take pictures of in the process… I’m totally fired!) you’ll want to melt your white chocolate in a double boiler. Or if you’re like me, you own no such contraption so a small pan of shallow simmering water with a heat proof bowl will do. Just make sure the water is shallow enough that it doesn’t touch the bottom of the bowl. Like so…… (it’s the only part I got pics of)…..
Then you’ll let the chocolate cool while you beat the butter until it’s light and fluffy. Gradually add the powdered sugar and combine well. Add the salt, vanilla, key lime juice, and sour cream. Mix until smooth. Add the melted white chocolate and mix.
NOW you can frost your cupcakes. I put the frosting in a zipper bag and cut the corner off to be able to swirl it on. A real frosting bag (do they have a name?) and cool tips for said frosting bag are more of the contraptions that I just don’t have. Someday.
Now you’ll garnish with either thin slices of key limes or key lime zest. I did not want to zest any more. I had done enough zesting for one day between this recipe and the lemon bars. I opted for the slices. Aren’t they cute?
Key Lime Coconut Cupcakes
3/4 c. unsalted butter, softened (1 1/2 sticks)
1 c. sugar
1 tsp. vanilla
1 heaping tsp. key lime zest, finely grated
1 1/2 T. key lime juice (you can use bottled… NOT lime juice)
1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk
1 1/3 c. coconut
Cream the butter and sugar together until light and fluffy on high speed. Add eggs one at a time and mix between each addition. Add vanilla, zest, and juice. Mix well.
Mix the flour, powder, soda, and salt in a separate bowl. Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined. Fold the coconut into batter.
Line cupcake pan with liners and spray with non-stick spray. Fill about 2/3 – 3/4 full. Bake for approx 25 minutes or until tops are just browning and a toothpick inserted in center comes out clean.
Remove from oven and allow to cool… after about 10 minutes, remove from pan and allow to cool completely on wire rack.
White Chocolate Frosting
5 ounces white chocolate (good quality)
1 c. (2 sticks) butter, softened
3 1/2 c. powdered sugar
1/2 tsp. vanilla
1 T. key lime juice
1/4 c. sour cream
Melt chocolate on top of double boiler over low heat. Remove from heat and allow to cool.
In the meantime, cream the butter until light and fluffy. Add powdered sugar, a little at a time, until well incorporated. Add vanilla, key lime juice, and sour cream. Mix until smooth. Add melted chocolate, mix.
Frost cupcakes and garnish with zest or slices of key lime.