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)
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
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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