Key Lime Macadamia Nut Cupcakes |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 8 |
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From the National Honey Board, “Honey Feast” newsletter. Makes 12-16 cupcakes, and includes recipe for Coconut Cream Cheese Frosting, especially designed to frost Key Lime Macadamia Nut Cupcakes! Ingredients:
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 lime, may substitute regular limes |
3/4 cup coconut milk |
1/2 cup butter, softened |
3/4 cup clover honey |
2 large eggs |
1/2 cup shredded coconut |
1/2 cup macadamia nuts, chopped |
1/2 cup cream cheese, softened |
1/4 cup butter, softened |
2 tablespoons lime juice |
2 tablespoons clover honey |
4 -5 cups powdered sugar |
1 1/2 cups shredded coconut |
Directions:
1. TO MAKE THE CUPCAKES:
2. Preheat oven to 350°F
3. Sift together flour, baking soda, baking powder and salt; set aside.
4. In a liquid measure, combine Key lime zest and juice, and coconut milk; set aside.
5. In a mixing bowl, cream butter until fluffy; scraping sides of bowl, as necessary. Add honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition.
6. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
7. With mixer running on low, slowly add the lime mixture. Add remaining dry ingredients until just combined.
8. Stir in coconut and macadamia nuts.
9. Fill paper-lined muffin tins 2/3 full.
10. Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean.
11. Remove to wire rack; cool.
12. Frost with Coconut Cream Cheese Frosting, if desired.
13. TO MAKE THE FROSTING:
14. In a mixing bowl, cream together cream cheese and butter until light and fluffy. Add lime juice and honey; mix well.
15. Add powdered sugar, 1 cup at a time, until desired spreading consistency. Frost cupcakes and top with coconut.
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