Delightful cupcakes bursting with tropicalflavors like key lime, coconut and macadamia nuts and toppedwith fluffy shredded coconut and cream cheese frosting.
Recipe: Key Lime MacadamiaNut Cupcakes
Cupcakes:2 cups unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon zest and 1/4 cup juice from Key limes, may substituteregular limes 3/4 cup canned coconut milk 1/2 cup butter, softened 3/4 cup clover honey* 2 large eggs 1/2 cup shredded sweetened coconut 1/2 cup macadamia nuts, choppedCoconut Cream Cheese Frosting:1/2 cup cream cheese, softened 1/4 cup butter, softened 2 tablespoons lime juice 2 tablespoons clover honey* 4 to 5 cups powdered sugar 1 1/2 cups shredded sweetened coconut
For Cupcakes: Preheat oven to 350°F(175°C).
Sift together flour, baking soda, bakingpowder and salt; set aside.
In a liquid measure, combine Key limezest and juice, and coconut milk; set aside.
In a mixing bowl, cream butter until fluffy;scraping sides of bowl, as necessary. Add honey; mix well. Addeggs, one at a time, scraping down sides of bowl after each addition.Add half of the reserved dry ingredients to the butter mixture;mix on low until just combined. With mixer running on low, slowlyadd the lime mixture. Add remaining dry ingredients until justcombined. Stir in coconut and macadamia nuts.
Fill paper-lined muffin tins 2/3 full.
Bake 18 to 22 minutes, or until a woodenpick inserted in center of a muffin comes out clean. Remove towire rack; cool.
Frost with Coconut Cream Cheese Frosting,if desired.
For Coconut Cream Cheese Frosting: Ina mixing bowl, cream together cream cheese and butter until lightand fluffy. Add lime juice and honey; mix well. Add powderedsugar, 1 cup at a time, until desired spreading consistency.Frost cupcakes and top with coconut.
Makes 12 to 16 cupcakes.
*Any mild-flavored honey such as clovermay be used
Recipe and photograph courtesy of the NationalHoney Board.
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