Lime Coconut Cupcake

Perfect for the hot sweltering summer months, this cupcake combines the tartness of lime with the sweetness of coconut.  The agave nectar add a subtle sweetness to this surprisingly tasty gluten free treat.  Almost like being on a tropical island with a drink...almost.

For recipes, click on the tags to the right:

Little Cakes: Coconut Flour Cake
Frostings: Lime Coconut Frosting
Toppings: Coconut

Lime Coconut Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1 cup butter, softened
4 cups powdered sugar
2 teaspoons whole or almond milk
2 tablespoons fresh lime juice
2 tablespoons freshly grated lime zest
2 teaspoons vanilla extract
1 teaspoon kosher salt
1/2 cup coconut, shredded

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  On medium speed, slowly add in the powdered sugar, milk, lime juice, zest, vanilla, salt and coconut until light and fluffy.   Add more or less powdered sugar if necessary to reach the desired frosting consistency.

The Coconut Flour Cake

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 20 - 22 minutes

INGREDIENTS:

1 1/2 cups coconut flour
2 teaspoons baking powder
2 teaspoons kosher salt
12 large eggs
1 1/2 cups raw Agave nectar
1 cup coconut oil
6 tablespoons whole or almond milk
2 tablespoons vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a large mixing bowl, whisk together the flour, baking powder, and salt.

3.  Whisk in the eggs, one at a time, until blended.  Whisk in the agave nectar, coconut oil, milk and vanilla until well blended and smooth.

4.  Pour the batter evenly into the cupcake tins, and bake for 20 - 22 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.