You won't believe how delicious these cupcakes are...You'll just have to make them yourselves to find out...but I assure you, you won't be disappointed. I got this recipe for Coconut Cupcakes with Lime Curd from the book by Marcianne Miller called The Artful Cupcake. They are actually coconut cupcakes with lime curd on top, topped with more coconut. As with most of my other cupcake experiences, this one began with a trip to the grocery store...Food Lion in this case. I hadn't been there for a while but Saturday morning I read an article in the Washington Post about how Food Lion is splitting into three different kinds of stores: Bloom, Bottom Dollar and, well, Food Lion. The Rockville Food Lion is in the deconstructing phase. I was talking with the manager about the article in the paper and he said that this Food Lion will soon become a "Bloom" version. I was so happy to hear that. I've been a Food Lion phan since I started baking my cupcakes. I can't wait to see what it will be like! Does anyone have one yet?
I made the cupcakes on Saturday night, knowing that I was making a trip to IKEA on Sunday morning all the way to Woodbridge, Virginia, to pick up a chair I wanted that wasn't available anywhere else in our area. I didn't get to complete them until last night. I always like to at least get a head start if I have some other stuff to do because usually something else steps into that time space and...well...you know what I mean...The cupcakes themselves are so subtle...at first I thought they were a bit bland...just a hint of coconut and then you get the flavor of the coconut milk. This was the first time that I have made cupcakes without liners. It worked really well because I was mindful to spray the cupcake tins before I plopped in the batter.
The fun really began, however, with making the lime curd. I was nervous about this part because I've never made lime curd before. I was afraid it wouldn't turn out and I was kind of tired from my trip to Woodbridge. But, it all turned out just fine! First, you have to juice three limes. You'll need to have powdered gelatin on hand, too. And, green food coloring...it goes pretty fast once you get the first step done...the actual on the stove part, I mean. I just have to say this: OMG! I've never tasted lime curd before and it is to die for...by the end, we were just eating the leftovers out of the bowl! The I realized why the cupcakes were so subtle...it's not until the two flavors are mixed...well three, really...cupcake, coconut and lime...that you really get the full effect. I did have some of the lime curd left over and we used it as an accessory to our eating of the cupcakes...a little lime curd dipping sauce was just the right addition.
Here's the recipe:
(Based on Marcianne Miller's recipe from her book The Artful Cupcake with some slight changes)
Note: The coconut milk used in this recipe is unsweetened and can be found with Thai foods in grocery stores. The coconut milk that you find with drink mixes has been sweetened.
3/4 cup shredded coconut
1-1/4 cups unsweetened coconut milk
3 egg whites
2-3/4 cups cake flour
1/2 teaspoon salt
1 tablespoon baking powder
8 oz (2 sticks) unsalted butter, room temperature
1/2 cups sugar
1. Preheat the oven to 350 degrees. Prepare the cupcake pans with nonstick spray. If you want the cupcakes to have smooth sides, don't use baking cups.
2. Soak the coconut in 1/4 cup of the coconut milk. Set aside.
3. Combine the remaining cup of coconut milk with the egg and egg whites.
4. Sift together the flour, baking powder, and salt.
5. Cream the butter and sugar together until pale and fluffy. Add the soaked coconut.
6. Add the egg mixture to the butter mixture in three parts, alternating with the flour mixture in two parts. Between additions, mix thoroughly and scrape down the sides of the bowl.
7. Pour the batter into the prepared pans, filling approximately halfway. Bake 18 to 20 minutes, until the tops are starting to color.
8. Let the cupcakes rest a couple of minutes in the pans, then turn them out onto a cooling rack and allow them to cool completely before icing.
9. Make the Lime Curd and spread it on your cupcakes. Top with more coconut!
1 teaspoon water
1/2 teaspoon unflavored gelatin
4 egg yolks
1/2 cup sugar
Juice of 3 limes
Green food coloring
Zest of 1 lime
2 oz. (1/2 stick) unsalted butter, softened and cut into pieces
1. Put the water in a small mixing bowl and sprinkle the gelatin over it to soften.
2. In a heavy saucepan, whisk the egg yolks and sugar to blend thoroughly. Whisk in the lime juice.
3. Place the saucepan on medium heat. Stirring constantly (but not vigorously) with a wooden spoon, cook the mixture until it begins to steam and thickens. When you can draw your finger across the curd on the back of the stirring spoon and the line stays without dripping, take it off the heat.
4. Strain the curd into the mixing bowl with the gelatin, and whisk to incorporate.
5. Add one or two drops of green food coloring until you reach the desired pale green.
6. Add the zest and butter, and whisk until the butter is melted and everything is an even color.
7. Refrigerate 30 minutes, or until the lime curd has thickened for a spreadable consistency.
I only have one more thing to add: Whoa, Baby!
Posted by Cupcake Queen at Monday, August 21, 2006