Lime and Coco Milk Cupcakes

I am at the moment writing on a scientific article comparing two surgical techniques and such work definitely needs a cake or two 🙂 I’ve been working on the project for 7 month and are finally beginning to see the end of it!

Today the writing went well and I decided to reward myself with a cupcake experiment. The choice of lime and coco milk came from a quick look in our pantry, that among other things contained a lot of limes a single can of coco milk. Unfortunately the coco milk was a light version (only 8% fat) and the taste of coco was not as strong as I had wished, so next time, I will definitely use a full-fat version.

If your are not a fan of lime you can use lemon instead, but I will recommend that you try it with lime first as it is a perfect match for coco milk 🙂 Hope that you will love them as much as I already does.

 

Ingredients (16 cupcakes)

1 stick butter, room temperature

1 cup + 1 tbsp. granulated sugar

3 eggs, room temperature

1 tsp. vanilla extract

2 cups of flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup coco milk

1 lime, zest and juice

 

Frosting

1 pound cream cheese, room temperature

1 lime, juice

4 tbsp. confectioners sugar

2 limes for decoration

 

Place butter and sugar in a mixing bowl and whisk until light and fluffy. scrape the sides of the bowl if necessary. Add the eggs one at time and whisk until incorporated. then add the vanilla extract.

Combined flour, baking powder and salt in another mixing bowl. Add the flour mixture to the butter and eggs mixture alternating with the coco milk, lime juice and zest. Scrape the sides of the bowl again, if necessary. Only whisk until the batter is combines. Over-whisking the batter might ruin the end result, as the fluffiness of the batter will disappear.

Line standard muffins tins with paper liners. Fill each paper line with 1 tbsp. of the batter and bake at 400F for approximately 16-18 minutes or until a toothpick comes out clean.

 

Frosting

Place all three ingredients in a mixing bowl and whisk until smooth and fluffy. Put the frosting in a piping bag with your favorite piping tip (this one is a 1/-inch round pipe) and decorate the cakes.

Cut the limes into thin slices and place slice on top of the frosting and press it slightly down.

Serve for afternoon coffee or as a dessert for girl night 🙂

IMG_0822

Bon Appétit!

Ingredients (16 cupcakes)

113 g butter, room temperature

225 g granulated sugar

3 eggs, room temperature

1 tsp. vanilla extract

250 g flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1.25 dl coco milk

1 lime, zest and juice

 

Frosting:

450 g cream cheese, room temperature

1 lime, juice

4 tbsp. confectioners sugar

2 limes for decoration

 

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2 thoughts on “Lime and Coco Milk Cupcakes

    1. Thanks 😀 It sometimes pay off to be a little spontaneous and creative in the kitchen. We only had one each ourselves and gave the rest to family and friend, who are aldready asking for more.

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