First of all, this is not what my cupcakes looked like. This is Lime Cat, famous Internet superstar. I’m stupid and I forgot to take pictures of the cupcakes I made yesterday and I couldn’t find any pictures of limes or coconuts that didn’t make me fall asleep. So Lime Cat is taking their place. Second, this is a version of the Coconut Lime Cupcakes recipe from Vegan Cupcakes Take Over the World but I’m too lazy to go buy coconut oil and too much of a pig to be OK with their mildy-lime flavored buttercream. So reference this page if you find yourself in need of these cupcakes but also too fat and lazy to make them properly. If you are not a fat, lazy pig just use the recipe in the book because it’s probably better.
That being said, these were really good. Even Tony liked them and he hates everything. I made minis so I had enough left to give my yoga teacher to share with her 6pm class and one student already emailed me to say they were awesome. So there.
Remember- this is the version for those of us who refuse to go to Whole Foods to buy coconut oil and also who want their lime-flavor fucking lime-flavored god damn it.
For the cupcakes you’ll need:
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1 cup coconut milk
- 1/4 cup soy milk
- 1/3 cup soy yogurt (you can use plain or if you find coconut or lime, go for it)
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 Tbs lime zest
- 1 cup unsweetened coconut (or sweetened, whatever)
Preheat your oven to 350 and line a pan with paper liners. Sift the dry ingredients together, set aside. In a large bowl, mix together the wet ingredients- this includes sugar, I don’t know why sugar is considered wet but it is. Mix the dry ingredients into the wet, mixing just until combined. Add the coconut and mix to incorporate. Fill up the cups and bake 22-25 minutes, until the tops spring back when lightly touched. Cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.
For the lime buttercream you’ll need:
- 1/2 cup vegetable shortening
- 1/2 cup Earth Balance margarine
- 3 1/2 cups confectioner’s sugar
- 1/2 tsp vanilla extract
- 1/2 tsp lime oil
- 1/4 cup fresh lime juice
- 1 tsp lime zest
Cream together the shortening and margarine. Add the sugar and beat for 3 more minutes. Add the vanilla, lime oil and juice and beat for 5 more minutes. Add the zest and mix.
If you want to make these cute, frost the cupcakes and then roll the tops in more coconut. In the book they add lime wedges but I’d mutilated all my limes for zest and juice. Whatevs.