This is the frosting for the Coconut-Citrus Cupcakes. Technically, you could do whatever citrus-y flavor you want, but I did lime and I think that it came out SO GOOD! I know that it doesn't sound the best but... I'm really bad at naming things. I'm a "call it what it is" kind of person. Anyway... On with the recipe!!
Lime Buttercream Frosting
Ingredients
¼ cup (½ stick) butter, room temperature
¼ cup shortening
2-3 cups powdered sugar (more buttery, less sugar; sweeter, more sugar)
½ tsp coconut extract (optional)
zest of 1 lime (or whatever citrus fruit you're using)
1 tbsp lime juice (measurements may vary depending on what fruit you're using)
Directions
Put the butter and the shortening in a bowl.
Mix with a handheld electric mixer on medium-high until blended and fluffy.
Add the zest and 1 cup of sugar.
Mix until well blended.
Add remaining sugar, coconut extract (if using), and juice.
Mix well.
You're done!
Pictures will come soon!
Claire
Friday, November 21, 2014
Wednesday, November 5, 2014
Coconut-Citrus Cupcakes
I. Love. Coconut!!!!!! I love love love love love coconut. I love coconut cake, and Almond Joys, and coconut flakes straight from the bag. And, of course, coconut cupcakes. I just don't understand why some people don't like coconut. (I apologize if you don't like coconut, are reading this, and are offended.) And citrus is just something that, well, goes with coconut. (I am really overusing the word coconut. XD) I got the recipe for the cupcakes from Barefoot Contessa's coconut cupcakes, but I modified them a little. The frosting is my own invention, though. Anyway, I should probably start typing recipes and not the word coconut. (Coconut!!!!!!) So, on with the (coconut) recipe!
Coconut-Citrus Cupcakes
Ingredients
1 1/2 sticks butter (at room temperature)
1 cup sugar
2 1/2 eggs at room temperature (To get 1/2 of an egg, break 1 egg into a bowl, beat it with a fork, and measure out 2 Tbsp, since 1 egg is about 4 Tbsp.)
3/4 tsp vanilla extract
3/4 tsp coconut extract
1 1/2 cps flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (If you are using salted butter, use a scant 1/4 tsp.)
1/2 cup buttermilk (Since I didn't have buttermilk at the time, I made my own buttermilk: Cut a lemon in half, juice 1/2 of the lemon, pour 1/2 cup milk into a liquid measuring cup, add 1/2 Tbsp lemon juice, stir it a little, and let it sit for about 5 minutes.)
3 1/2 oz. shredded coconut
zest of 1/2-1 lemon or lime or grapefruit... anything like that
Directions
Fit an electric mixer with the paddle attachment.
Line a 12-cup cupcake pan with 10 liners.
Preheat the oven to 325 degrees Fahrenheit.
Add your butter and sugar to the mixer, and cream on High (on my Kitchen Aid mixer, that's around 4) until light and fluffy, about 5 minutes.
Add eggs, one at a time, scraping the bowl after each egg, with the mixer on low speed (in between 1 and 2 on my mixer) mixing until, well, they're all mixed!
Add the lemon zest and mix well.
Put your flour, baking soda, baking powder, and salt in a medium-sized bowl.
Stir until combined.
Gradually add the dry ingredients and the buttermilk in a 1/2 cup dry, 1/2 cup milk pattern, mixing after each addition.
Fold in the coconut.
Fill each cupcake liner almost full.
Bake for 25-30 minutes (toothpick test)
Cool for 10 minutes.
Transfer to a cooling rack and let cool for 20-30 minutes before frosting.
Claire
Coconut-Citrus Cupcakes
Ingredients
1 1/2 sticks butter (at room temperature)
1 cup sugar
2 1/2 eggs at room temperature (To get 1/2 of an egg, break 1 egg into a bowl, beat it with a fork, and measure out 2 Tbsp, since 1 egg is about 4 Tbsp.)
3/4 tsp vanilla extract
3/4 tsp coconut extract
1 1/2 cps flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (If you are using salted butter, use a scant 1/4 tsp.)
1/2 cup buttermilk (Since I didn't have buttermilk at the time, I made my own buttermilk: Cut a lemon in half, juice 1/2 of the lemon, pour 1/2 cup milk into a liquid measuring cup, add 1/2 Tbsp lemon juice, stir it a little, and let it sit for about 5 minutes.)
3 1/2 oz. shredded coconut
zest of 1/2-1 lemon or lime or grapefruit... anything like that
Directions
Fit an electric mixer with the paddle attachment.
Line a 12-cup cupcake pan with 10 liners.
Preheat the oven to 325 degrees Fahrenheit.
Add your butter and sugar to the mixer, and cream on High (on my Kitchen Aid mixer, that's around 4) until light and fluffy, about 5 minutes.
Add eggs, one at a time, scraping the bowl after each egg, with the mixer on low speed (in between 1 and 2 on my mixer) mixing until, well, they're all mixed!
Add the lemon zest and mix well.
Put your flour, baking soda, baking powder, and salt in a medium-sized bowl.
Stir until combined.
Gradually add the dry ingredients and the buttermilk in a 1/2 cup dry, 1/2 cup milk pattern, mixing after each addition.
Fold in the coconut.
Fill each cupcake liner almost full.
Bake for 25-30 minutes (toothpick test)
Cool for 10 minutes.
Transfer to a cooling rack and let cool for 20-30 minutes before frosting.
Claire
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