Cupcakes with Lime and Coconut

Makes 12 cupcakes



For the cupcakes:
210g cake flour
7,5ml baking powder
pinch of salt
210g (250ml) Huletts Castor Sugar
120ml sunflower oil
45ml lime juice
zest of 1 lime
5ml vanilla essence
2 extra-large eggs
120ml milk

For the topping:
500g low-fat cream cheese
50g (100ml) Huletts Icing Sugar
5ml vanilla essence
zest of 2 limes
45-60ml desiccated coconut or
slightly toasted coconut slithers



For the cupcakes:

  1. Preheat the oven to l80°C.
  2. Place paper cases in a 12-hole muffin pan.
  3. Sift together the flour, baking powder and salt and set aside.
  4. Whisk together the sugar and oil in a mixing bowl until light and creamy, then whisk in the lime juice, zest and vanilla.
  5. Add the eggs one at a time, beating well after each addition.
  6. Whisk in a third of the flour mixture, then half the milk, then another third of the flour then the remaining milk, followed by the remaining flour mixture, until just combined.
  7. Pour into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the pan for 5 minutes, then place on a wire rack to cool completely.

For the topping:

  1. Beat the cream cheese with the icing sugar and vanilla until smooth and creamy.
  2. Spoon on top of the cupcakes and sprinkle with lime zest and desiccated coconut or coconut slithers.