Yup. Limes. I absolutely love limes, and wanted to feature them in something more than just the buttercream atop a cupcake. And so, Lima Colada (pronounced lee-mah coh-lah-dah) cupcakes were born.
It's funny how these are full-circle from my first cupcakes, because they couldn't be more different. The first cupcakes were delicious, but I followed a recipe to a "T" and really had no idea what I was doing. These? These were a recipe created from my own head (and a little bit of help from Cook's Illustrated for technique).
They were, according to many people, worth every calorie in them.
The frosting was simple. I just used the "Best Buttercream Ever" and substituted coconut milk for the regular and mixed in about half a cup of coconut shreds. Oh, and substituted almond extract for vanilla.
The cake though... the cake took effort, and a lot of trial and error. But I don't say this lightly: these were the best cupcakes I've ever made, hands down.
Lime Pound Cake Cupcakes
Makes 15 cupcakes or one loaf pan
- 2 sticks salted butter
- 2 1/2 cups cake flour
- 1 1/4 cups sugar
- 1/2 cup milk
- 1/2 cup fresh lime juice
- 1 tsp. baking powder
- 2 eggs
- 1 tsp. salt
I loved how cheerful these looked, and the adorable papers didn't hurt either...
Finally, I decorated them all for presentation with some shredded coconut.
I'm really wishing I hadn't given the leftovers away.
And even though they're not vegan, these are posted today with a big HAP-PEA BIRTHDAY to my friend Mama Pea!!! Love you!