A creamy, flavourful coconut icing conceals the surprise lime curd filling in these tropical cupcakes. When removing the cupcake centres, reserve the leftover cake to make cake pops. You'll find coconut extract in the baking section of most grocery stores.
- Prep time 1 hour & 30 minutes
- Total time 1 hour & 30 minutes
Cream Cheese Icing:
Lime Curd: In large heatproof bowl, whisk together eggs, egg yolks, sugar, lime zest and lime juice. Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, about 8 minutes.
Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until completely chilled, about 1 hour.
Meanwhile, in large bowl, beat butter with sugar until fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour and baking powder; stir into butter mixture alternately with milk, making 2 additions of each, until smooth.
Divide among 24 large paper-lined muffin cups. Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, about 18 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely.
Using small side of melon baller or round teaspoon measure, scoop out top centre of each cupcake and save for another use. Fill holes with 2 tsp of lime curd.
Cream Cheese Icing: In large bowl, beat cream cheese with butter until smooth; beat in icing sugar and cream, making 2 additions of both. Using small offset spatula, spread over cupcakes, gently covering curd. Top each cupcake generously with coconut, pressing gently to adhere; garnish with citrus candy.
Makes 24 cupcakes.
Nutritional facts per cupcake: about
- Fibre 1 g
- Sodium 142 mg
- Sugars 57 g
- Protein 4 g
- Calories 476.0
- Total fat 21 g
- Cholesterol 99 mg
- Saturated fat 13 g
- Total carbohydrate 71 g
- Iron 8.0
- Folate 14.0
- Calcium 6.0
- Vitamin A 20.0
- Vitamin C 2.0