Coconut, Ginger and Lime Cupcakes

Ingredients

  • 150g margarine or unsalted butter
  • 170g sugar
  • 2 tsp finely grated lime zest
  • 2 eggs
  • 55g finely chopped stem ginger
  • 215g self raising flour
  • 1 tsp baking powder
  • 45g  desiccated coconut
  • 185ml 
Lime Icing
  • 125g icing sugar
  • 10g margarine or unsalted butter
  • 1 tsp finely grated lime zest
  • 2 tbsp lime juice

Method

  1. Preheat the oven to 180°C. Line muffin tray with paper cases
  2. Beat the butter, sugar and lime zest together until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the chopped ginger.
  3. Stir in the flour and coconut alternatively with the milk.
  4. Divide the mixture evenly among the cases. Bake in the oven for 25mins, or until a skewers inserted into the centre of the cake comes out clean. Transfer onto a wire rack to cool.
  5. To make the lime icing, combine all of the ingredients, adding enough lime juice to make a smooth runny consistency then decorate each cake with icing.
  6. We then made coloured some regal icing and had a bit of fun cutting out flowers and butterflies which we used to decorate the cupcakes!

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