In a bowl mix together 3 cups flour, 3 tsp baking powder, 1 tsp baking soda, 1/2
tsp salt and set aside.In the bowl of a stand mixer (hand mixer or by
hand will work too) cream the 1 cup butter with the 1 1/2 cups sugar until light
and thoroughly mixed.
Add the eggs,
1 at a time allowing each one to mix in completely before adding the next one.
Mix in the vanilla. (I suppose tequila would also go well here....)Add
the flour mix and the buttermilk, alternating additions starting and ending with
the flour.Mix in the mango/lime zest/lime juice mixture.Scoop
into lined cupcake pans to 2/3 full and bake for 15 to 20 minutes or until a
toothpick inserted in the centre comes out clean. Cool in pans for 5
minutes then remove to cooling racks to complete cooling.I looked around
(again by look I mean Internet search) for a coconut icing recipe. I found
and interesting one that was similar to a meringue butter cream but used the egg
yolks instead of the egg whites...I just happened to have some egg yolks
leftover from the the strawberry meringue butter cream I made the other
day...perfect!To make a long story short, I was 100% skeptical of this
recipe but I gave it a go. You know what, it is silky, rich and sooooo
tasty. I just wished I had the coconut extract it calls for but it still
has a nice coco nutty flavour with a hint of lime...I did make the addition of
lime zest to the recipe and sprinkled the final cupcakes with toasted
coconut...yum!
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