First of all, this is not what my cupcakes looked like. This is Lime Cat, famous Internet superstar. I’m stupid and I forgot to take pictures of the cupcakes I made yesterday and I couldn’t find any pictures of limes or coconuts that didn’t make me fall asleep. So Lime Cat is taking their place. Second, this is a version of the Coconut Lime Cupcakes recipe from Vegan Cupcakes Take Over the World with some modifications to suit my taste and laziness.
For the cupcakes you’ll need:
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1 cup coconut milk
- 1/4 cup soy milk
- 1/3 cup soy yogurt (you can use plain or if you find coconut or lime, go for it)
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 Tbs lime zest
- 1 cup unsweetened coconut (or sweetened, whatever)
Then you:
Preheat your oven to 350 and line a pan with paper liners. Sift the dry ingredients together, set aside. In a large bowl, mix together the wet ingredients- this includes sugar, I don’t know why sugar is considered wet but it is. Mix the dry ingredients into the wet, mixing just until combined. Add the coconut and mix to incorporate. Fill up the cups and bake 22-25 minutes, until the tops spring back when lightly touched. Cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.
For the lime buttercream you’ll need:
- 1/2 cup vegetable shortening
- 1/2 cup Earth Balance margarine
- 3 1/2 cups confectioner’s sugar
- 1/2 tsp vanilla extract
- 1/2 tsp lime oil
- 1/4 cup fresh lime juice
- 1 tsp lime zest
Then you:
Cream together the shortening and margarine. Add the sugar and beat for 3 more minutes. Add the vanilla, lime oil and juice and beat for 5 more minutes. Add the zest and mix.
If you want to make these cute, frost the cupcakes and then roll the tops in more coconut. In the book they add lime wedges but I’d mutilated all my limes for zest and juice. Whatevs.
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“Remember- this is the version for those of us who refuse to go to Whole Foods to buy coconut oil and also who want their lime-flavor fucking lime-flavored god damn it.”
that about sums up my husband’s view on the VCTOW version… i’ll have to try these out pronto! though with all the gloom/rain we’ve been having in oregon it doesn’t feel like the right time for such a sunny recipe!
Don’t lie, your cupcakes were all fuzzy with a lime helmet.
hey! I’m in the 6:00 yoga class, and those cupcakes were delish. I almost didn’t have one, because I’m not a huge fan of coconut, but my sweet tooth won in the end, and now I want to make a batch of my own so I can have them all to myself! thanks for sharing. : )
Hi Natalie!
I saw your comment on cupcakes and yoga about incorporating baking into your yoga thing at school: I thought this quote from the Yoga Sutra would help you back yourself up:
Any inquiry of interest can calm the mind
YS 1.39, translated by TKV Desikachar
I blogged about it a bit more at yogamad.blogspot.com
I read vogue to calm my mind, I think baking is probably healthier. Especially these cupcakes!
I just made these and they are so tasty! I think the frosting is a little too sweet for my taste, but I’m a little crazy when it comes to that. 🙂
Nom nom nom.
I think sugar is considered a wet ingredient because the wet = fat. and fat=flavour. When baking and cooking you always want to add your flavour to the fat because it’s the fat that’ll absorb it and make everything yummy 🙂 It also helps the sugar “melt” and evenly distribute throughout the batter.
Thanks for the recipe!