I really do love Cookie Madness. (I think I've mentioned this before.) I used Anna's recipe for Key Lime Layer Cake, but used normal limes, cut the recipe in half and made cupcakes instead of a layer cake. The recipe makes 12 cupcakes.
Ingredients
Cake
1 1/4 cups flour
1 cup granulated sugar
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 medium eggs
1/2 cup vegetable oil
1/2 cup fresh or bottled key lime juice
1/3 cup + 2 tablespoons sour cream
1 tablespoon fresh lime zest
Lime Cream Cheese Frosting
4 oz cream cheese softened
4 tablespoons butter (60 grams) — salted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 tablespoon lime juice
Cupcakes:
Preheat the oven to 375 F (about 190 C.) In a mixer, combine the flour, salt, baking soda, baking powder, sugar and salt. Add in the oil, eggs, and lime juice. (I should have done it in this order but did it a little backwards. Let's just say that adding the lime juice with the baking soda make the batter expand.)
Grate the lime.
Add the lime zest and sour cream to the batter and mix well.
Line the muffin tins and add the batter until each tin is about 3/4 full.
Bake for 25 minutes. Cupcakes should be golden on the top and a fork pressed through the top should come out clean. Cool.
Frosting:
In a mixer cream together cream cheese and butter. Add sugar and vanilla, then beat in the lime juice.
Scrape the sides.
Toasted Coconut:
Spread in a pan and broil the coconut for about 3 minutes. I like burned food and like the coconut pretty dark.
Frost the cupcakes, sprinkle with coconut and garnish with a piece of lime.
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