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Coconut & Lime Cupcakes

Published 06 February 2013 by Veronica Stillwater

Create A Pretty Frill Trim For Your Cupcakes Using The Ribbed Rolling Pin & Rounded Edge Frill Cutter!

 

This week I decided coconut and lime cupcakes were in order for a refreshing and tasty cupcake treat. The taste testers approved with comments and feedback of they were really unusual which made them extra special. It always adds a little something special to the cupcake making and decorating joy, knowing that people are enjoying what you have made. The design of the trim used for these cupcakes looked really good and hugged each cupcake with a pretty and textured, almost flower like frill trim. I used the ribbed rolling pin and the rounded edge frill cutters to create the trim. I left the top of the cupcakes quite minimal with piped lines and additional edible gold pearls for extra decoration. The cupcakes were light and fluffy as well as full of flavour and looked lovely too. Hope you enjoy this week's recipe.

 

 

For the Cupcakes:

You will need:

Food Processor

Spatula

Teaspoon

Tablespoon

12 cup muffin baking tray

12 paper muffin cases

 

Ingredients:

125g butter

125g sugar

200g self raising flour

3 medium eggs

1 teaspoon baking powder

150g desiccated coconut

Finely grated rind of 2 limes

140ml milk

 

Turn on and set the oven to 180º and prepare your muffin baking tray with the paper muffin cases.

 

Place the butter, sugar and coconut into the food processor and blitz on a high speed setting until pale, light and fluffy. With the exception of the grated lime rind, add the remaining ingredients and blitz until a thick spoon dropping consistency is achieved. Finally add the grated lime rind and blitz for 30 seconds to incorporate.

Spoon a tablespoon of the mixture into each of the paper muffin cases in your prepared 12 cup muffin baking tray. Place the cupcakes in the oven near or just above the middle shelf and allow to bake for approx 30 – 40 minutes. Checking at 30 minutes cooking time on their progress. The cakes will appear golden, will have risen, be firm to the touch with some of the chocolate oozing out.

You can always test by inserting a clean skewer into one of the cakes, if it comes out clean they are ready, if not return to the oven checking with the skewer again at 5 minute intervals. (Always really important never to open the oven door and allow any air in before 30 minutes of cooking as this will allow for the mixture to 'drop' and sink, look through the oven door if you have one that's made of glass to visually check on their progress rather than open the door). Once baked, using oven gloves remove the baking tray from the oven and rest on a trivet until completely cooled.

 

 

For the icing:

You will need:

Small plain nozzle

Small mixing bowl

Spatula

Piping bag

 

Ingredients:

250g Icing sugar

1-2 teaspoons lime juice

Pinch of pink food colouring

Edible pearls in soft gold

 

Place the icing sugar and just a teaspoon of the lime juice in the small mixing bowl and gently mix using the spatula to incorporate. Beat well until a smooth piping consistency is achieved. You may or may not need to add the remaining teaspoon of lime juice depending on the humidity conditions. If too thick add a little more at a time until the correct piping consistency. Add the food colouring and mix in well to blend the colour evenly. Using the spatula, place the icing in your piping bag ready with your small plain nozzle. Start to decorate each of the tops of the cupcakes, only covering the centre, leaving a trim around the outside edge. You can pipe zigzags in one direction across the top by just piping swaying from left to right graduating across the top of each cupcake as you go and then repeat in the opposite direction to get a criss-cross effect. You can pipe small tiny individual dots one at a time to cover the centre too if you wish to for a variation in patterns. Place the posh pearls on the cupcakes, randomly has a nice appearance as does neat rows. Once you have decorated all 12 there will be a little icing left in the piping bag, set aside for use later.

 

 

To make the pretty frill trim:

You will need:

Work surface space

Rolling pin

Ribbed rolling pin

Small sharp knife

Thin frill cutter with the rounded edge

Small clean paint brush

 

Ingredients:

250g white ready roll fondant icing

Small pinch of lustre dust in snowflake for shimmer

Icing sugar for dusting

Lightly dust your work surface and rolling pin with some icing sugar. Knead the fondant and lightly dust with icing sugar too. Roll out the fondant to approx 2-3mm in thickness in a long rectangle shape long enough to fit to the size of the frill cutter. Roll over the fondant lightly with the ribbed rolling pin. Using the ribbed rolling impressions as guide for one edge of the frill cutter, place your frill cutter on the fondant with the length of the frill cutter matching up to the lines in a horizontal position as per the photo. Press down the frill cutter and use the knife to trim along the top side of the frill cutter all the way across. Press down to ensure the fondant has been successfully cleanly cut and gently tease the fondant away from the cutter. Working quickly, repeat until you have 12 made.

Once all 12 are made, using the remaining icing set aside from earlier, pipe a ring of icing around the piped design on the outer edge of the top of each cupcake. You can use 6 or 7 of the rounded shapes from the fondant frill when joining together to envelope the outer edge of the cupcake. Cut to fit for each. Place the cut frill trims around the edges of each of the cupcakes in a circular shape as shown in the photos, positioning the fondant to stick where you have piped the ring of icing. Once all 12 have their frill trim, dust each with a little lustre dust in snowflake using the paintbrush. Ready to serve and enjoy! Until next week, happy baking and cake decorating! Look out for next week's post with some devilishly delicious cupcakes of the chocolate kind!