First off, let me apologise for the terrible pictures here. I made these quite a while ago, before I started to get the knack of making things not look like a dogs breakfast.
OK disclaimer over! Let us continue..
I don’t know if i’ve ever described quite how much I enjoy a tipple every now and then (bear with me, there’s a link here eventually). At uni, we lived dangerously near a bar which sold, amongst many other delightful cocktails, daquiris for £2. Thats right, TWO POUNDS. I’ve really never come across anything like it before or, much to my dismay, since. I consumed a dangerous amount of daquiris over the 4 years I was there: strawberry daquiris, raspberry daquiris, passionfruit daquiris…I think you can see where this is going..coconut daquiris…
So what do you do when you find yourself craving a coconut daquiri at the really quite socially unacceptable time of 11am? Why, you make coconut lime cupcakes of course! Ideally there would be rum in the recipe and really, if I make them again I absolutely will add some, there was simply none in the house. I’d probably drunk it when the last craving hit..
Smashing. I took inspiration from lemon drizzle cake when formulating a recipe, so they’re coconut lime drizzle cupcakes if we’re going to get all precise about it 😉 I do love the crisp, crackly top you get on drizzle cakes, and it can look stunning on a loaf cake, but I feel as cupcakes the decoration seems somewhat..lacking..so I’d definitely add icing next time. Perhaps a coconut and rum meringue icing… I shall no doubt re-attempt and report back at some point in the distant future.
Recipe is OF COURSE gluten and lactose free 🙂
Coconut and Lime Drizzle Cupcakes
- 100g Stork (or insert generic baking margarine name here)
- 150g gluten free self-raising flour (make sure the mix has Xanthan gum in – like dis one)
- 75g dessicated coconut
- 1 tsp baking powder (gluten-free baking powder is now pretty much standard in my local supermarket – woop!)
- 75g caster sugar
- 2 large eggs
- 9 tbsp almond/other dairy free milk (you may need to add a little more if the mixture is very thick, I’ve got 9tbsp written down but in the back of my mind I thought I remembered having to add more…yup, starting to lose my marbles. At 22. Ohh dear.)
- zest of 2 limes (zest before juicing!!)
- juice of 2 limes
- 100g caster sugar
- flaked coconut, to decorate (or something a little more appealing looking perhaps! Coconut flakes do look a bit like old toenail clippings don’t they?)
- Preheat the oven to 190°C/170°C fan
- Fill a 12 holed cupcake pan with cases (I like to double case mine, much less messy when it comes to nom time)
- With an electric whisk, cream the stork and sugar together on medium until pale and fluffy
- Add the eggs one at a time, each followed by one tablespoon of flour
- Add the rest of the flour, baking powder, coconut, milk and lime zest and slowly mix until combined – this is where you may need to add a little more milk, the mixture should drop easily off a spoon, without being liquidy
- Spoon the mixture into the cupcake cases, to about 2/3 full
- Bake for about 20 minutes until springy to touch and a skewer comes out clean
- While they are baking, make the glaze by beating together the sugar and lime juice
- When the cakes are still hot, jab each a few times with a skewer and pour over the glaze
- Leave to cool for 10 minutes in the tin before moving to a wire rack
- Decorate as you see fit 🙂 Preferably with a bit more gusto than I did.