- Prep time 20 minutes
- Total time 55 minutes
Ingredients
Cupcakes:
Icing:
Garnish:
Method
Cupcakes: In bowl, stir milk with lemon juice. Set aside. Using tip of sharp knife, scrape out vanilla bean seeds; set aside. Discard pod or reserve for another use.
In separate bowl, beat butter with sugar; beat in eggs, 1 at a time. Stir in lime zest, lime juice and vanilla bean seeds until combined.
In another bowl, whisk together flour, baking powder and salt; stir into butter mixture, alternating with milk mixture. Fold in coconut. Spoon batter into 2 greased or paper-lined 8-count muffin pans, filling each well 2/3 full. Bake in 350°F oven until toothpick inserted in centre of cupcakes comes out clean, about 25 to 30 minutes. Let cool in pans for 10 minutes; transfer directly to racks to cool completely.
Icing: Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate. Remove from heat; let cool slightly. In separate bowl, beat butter until light and fluffy; beat in icing sugar, one cup at a time, until smooth. Beat in lime juice and sour cream until smooth. Gently fold in chocolate. Spread icing over top of each cupcake. Garnish with coconut.
Makes 16 cupcakes.
Nutritional facts Per cupcake: about
- Sodium 64 mg
- Sugars 22 g
- Protein 3 g
- Calories 309
- Total fat 19 g
- Potassium 51 mg
- Cholesterol 65 mg
- Saturated fat 12 g
- Total carbohydrate 30 g
%RDI
- Iron 3
- Folate 1
- Calcium 3
- Vitamin A 12
