Sunday, February 8, 2009

Key Lime Coconut Cupcakes with White Chocolate Frosting

As seen on Food Network's Ultimate Recipe Showdown couple of weeks ago. I really like the idea of those cupcakes, so I wanted to try them, as they received great reviews. Also I noticed that I am becoming obsessed with cupcakes... always researching new ideas and flavors.
This recipe calls for the key limes, but I couldn't find key limes in my grocery store, so I used regular limes.

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 heaping teaspoon grated key lime zest
  • 1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
  • 5 ounces good quality white chocolate, chopped into small chucks
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 1/2 cups powdered sugar, sifted (I only used 2 cups of powdered sugar)
  • Pinch salt
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon key lime juice (bottled or freshly squeezed)
  • 1/4 cup sour cream
  • Finely grated key lime zest, for garnish

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

{The cake portion is very good, tasty, but the frosting is still little too sweet for me, even after I cut down the sugar, so maybe whipped cream frosting with a hint of key lime would be better... }

Here is the link to all the recipes from that episode of Ultimate Recipe Showdown. I know I will be trying few more of those, as they all look very appetizing.


Sophie said...

Gorgeous! This is a tasty recipe, I haven't seen this episode. The flavors work well together.

Linda said...

What a beautiful cupcake--I may have to steal your recipe. :))