This is a recipe for tangy tasty coconut cupcakes with white chocolate and lime butter cream.
The sponge uses the traditional vanilla sponge mixture with an added 50g of dessicated coconut and 2tbsp of Monin coconut syrup. This is a mixture that is not dry and is not overly coconutty.
For the butter cream, I would recommend the standard butter cream recipe, but also add
- 100g of melted white chocolate - Remember, never melt chocolate in the microwave, always melt it in a bowl above a heated pan of water, never boiling
- Zest of 1 whole lime
- 1/2 the juice of a lime
- Let the melted chocolate cool slightly before pouring it into the remaining mixture, add the zest, then chop the lime in half and add the lime juice.
- Whisk for 2 minutes and place the butter cream in the fridge for 15-20 minutes for cooling.
- Once the cakes and the butter cream have cooled down, pipe on the butter cream using any nozzle or spread on using a spatula, sprinkle with shredded or dessicated coconut and enjoy!