For the cupcakes:
1 large egg
4 oz. unsalted butter, softened
1 1/2 c. flour
1/2 c. buttermilk
1 tsp. vanilla extract
1 Tbsp. lime zest
1 tsp. baking soda
1 c. sugar
1/2 c. light coconut milk
For the icing:
3 c. powdered sugar, sifted
2 Tbsp. fresh lime juice
2 Tbsp. buttermilk
4 Tbsp. unsalted butter, softened
1 tsp. vanilla
1 tsp. lime zest
1/8 tsp. salt
For the topping:
3 c. shredded coconut ?
Preheat oven to 350°F/180°C. Line a 12-c. muffin tin with paper or foil liners.
Combine all the cupcake ingredients in a bowl and mix with an electric mixer fitted with a flat paddle until smooth. Pour approximately 1/2 c. of batter to each muffin cup.
Bake until risen and golden brown (approx. 20 - 25 minutes). To test for doneness, insert a wooden pick into the middle of a cupcake. Cupcakes are done if the wooden pick comes out clean.
Remove the cupcakes from the oven and from the tin. Transfer them to cooling rack and allow to cool completely.
Combine all icing ingredients in a mixing bowl. Using an electric mixer fitted with a flat paddle, blend ingredients until they are completely combined and creamy.
Using a small spreader, apply a generous amount of icing to each cupcake. Gently press some shredded coconut onto the frosting of each cupcake.
Alternate Icing: Top off your cupcakes with our delicious Lime Butter Cream with Coconut.