 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
These wonderfully moist cakes are loaded with iime flavor. They would make a lovely addition to an Asian menu, a tropical grilled meal or a brunch spread. Ingredients:
6 tablespoons unsalted butter, softened |
3/4 cup sugar |
1 egg |
1 tablespoon finely grated lime peel |
1 teaspoon fresh lime juice |
1 1/2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
1 cup whipping cream |
1/4 cup powdered sugar |
1 teaspoon lime juice |
1 teaspoon grated lime peel |
1 cup finely shredded coconut |
Directions:
1. Heat oven to 350°F.
2. Grease 12-cup muffin pan or line with baking cups.
3. In large bowl, beat butter and sugar at medium speed 5 to 6 minutes or until light and fluffy.
4. Beat in egg, 1 tablespoon lime peel and 1 teaspoon lime juice.
5. In medium bowl, stir together flour, baking powder, baking soda and salt.
6. At low speed, beat sour cream into butter mixture alternately with flour mixture.
7. Spoon batter into muffin pan, filling two-thirds full.
8. Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
9. Cool on wire rack 10 minutes.
10. Remove from pan; cool completely.
11. In large bowl, beat all frosting ingredients at medium speed until stiff-peaks form.
12. Spread each cupcake with frosting; sprinkle with coconut.
13. Refrigerate until ready to serve.
|
|