Mini Lime Cupcakes with Coconut Fluff Icing
Jul 26, 2013 19:28:10 GMT -5
Post by PrisonerOfHope on Jul 26, 2013 19:28:10 GMT -5
Mini Lime Cupcakes with Coconut Fluff Icing
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 cup sour cream
2 tablespoons milk
1 tablespoon lime juice
1/2 teaspoon pure vanilla extract
2 teaspoons lime zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
Instructions:
Step 1
Preheat oven to 350ºF. Prepare muffin pan with baking cups.
Step 2
In medium bowl, stir together flour, baking powder, baking soda and salt. In mixing bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time. Add sour cream, milk, lime juice, vanilla and zest; mix until combined. Add flour mixture to butter mixture, mixing until just combined. Fill baking cups 2/3 full.
Step 3
Bake 9-12 minutes or until toothpick inserted in middle comes out clean. Cool 5 minutes on cooling grid. Remove from pan; cool completely before icing.
Coconut Fluff Icing
Ingredients:
1 cup granulated sugar
1/4 cup water
1/8 cup light corn syrup
1 tablespoon + 1 teaspoon Meringue Powder
Easy-Add Meringue Powder Add to shopping list Meringue Powder
1/4 cup cold water
1/2 teaspoon coconut extract
1/2 cup sweetened flaked coconut , lightly toasted (optional)
Instructions:
Step 1
In medium saucepan, bring syrup ingredients to a boil; lower heat and stir until sugar dissolves. Cool slightly.
Step 2
In large bowl, beat meringue powder and 1/2 cup water with electric mixer until stiff peaks form, about 4 minutes. With mixer running, slowly add cooled syrup to meringue mixture; continue beating on high 4 minutes. Stir in coconut extract.
Makes:
About 3 cups of icing.
Makes 5 Dozen Mini Cupcakes
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 cup sour cream
2 tablespoons milk
1 tablespoon lime juice
1/2 teaspoon pure vanilla extract
2 teaspoons lime zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
Instructions:
Step 1
Preheat oven to 350ºF. Prepare muffin pan with baking cups.
Step 2
In medium bowl, stir together flour, baking powder, baking soda and salt. In mixing bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time. Add sour cream, milk, lime juice, vanilla and zest; mix until combined. Add flour mixture to butter mixture, mixing until just combined. Fill baking cups 2/3 full.
Step 3
Bake 9-12 minutes or until toothpick inserted in middle comes out clean. Cool 5 minutes on cooling grid. Remove from pan; cool completely before icing.
Coconut Fluff Icing
Ingredients:
1 cup granulated sugar
1/4 cup water
1/8 cup light corn syrup
1 tablespoon + 1 teaspoon Meringue Powder
Easy-Add Meringue Powder Add to shopping list Meringue Powder
1/4 cup cold water
1/2 teaspoon coconut extract
1/2 cup sweetened flaked coconut , lightly toasted (optional)
Instructions:
Step 1
In medium saucepan, bring syrup ingredients to a boil; lower heat and stir until sugar dissolves. Cool slightly.
Step 2
In large bowl, beat meringue powder and 1/2 cup water with electric mixer until stiff peaks form, about 4 minutes. With mixer running, slowly add cooled syrup to meringue mixture; continue beating on high 4 minutes. Stir in coconut extract.
Makes:
About 3 cups of icing.
Makes 5 Dozen Mini Cupcakes
