Father's Day
Lime Coconut Rum Cupcakes
- Prep time 10 minutes
- Cook time 24 minutes
- Makes 12
Author Notes
Island flavors of lime, coconut, and rum give an otherwise plain vanilla cupcake some serious gourmet flair. These are ideal for an adult birthday, paired with artisanal low-carb rum drinks, or for a kids' birthday bash, using vanilla extract and water in place of rum. Zest the lime for the icing first, then juice the lime for the cupcakes. This recipe is from "Atkins: Eat Right, Not Less."
https://www.atkins.com/eat-right-not-less —Atkins Nutritionals, Inc.
What You'll Need
Ingredients
-
1/2 cup
unsalted butter, melted
-
1/3 cup
stevia
-
Juice of 1 lime, reserve 2 teaspoons for icing
-
2 tablespoons
dark rum or coconut rum or 1 teaspon vanilla extract mixed with 1 tablespoon water
-
1 teaspoon
vanilla extract
-
4
large eggs
-
1 cup
Atkins Flour Mix (SEE STEP 1)
-
1/3 cup
unsweetened shredded coconut
-
1 1/4 teaspoons
baking powder
-
1/4 teaspoon
salt
-
4 ounces
full-fat cream cheese, room temperature
-
2 tablespoons
stevia
-
Zest of 1 lime, plus reserved 2 teaspoons lime juice
-
1 teaspoon
vanilla extract
-
1/2 cup
unsalted butter, room temperature
-
1/2 cup
unsweetened shredded coconut
Directions
- ATKINS FLOUR MIX: 1/4 cup wheat bran, 1 + 1/8 cups whole grain soy flour, 2/3 cup vanilla whey protein powder, 1/4 cup golden flaxseed meal, 2/3 cup vital wheat gluten flour. Combine all the ingredients, and mix thoroughly. Use immediately, or store in an airtight container in the refrigerator for up to 1 month.
- CUPCAKES: Heat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcakes liners. Place the butter, stevia, lime juice, rum, and vanilla in a large bowl, and beat with an electric mixer until smooth and creamy. Beat in the eggs. In a separate bowl, place the Atkins Flour Mix, coconut, baking powder, and salt, and stir well.
- Using a stand or hand mixer, slowly add the flour and coconut mixture to the wet ingredients. Beat until smooth, about 1 minute. Pour into the prepared muffin tin. Bake for 14-16 minutes, until the cake springs back when lightly touched in the middle. Cool in the pan on a wire rack for 5 minutes.
- ICING: Place the cream cheese in a medium mixing bowl along with the stevia, lime zest, reserved lime juice, and vanilla extract. Whip well until smooth, 30 seconds- 1 minute. Add the butter and mix until smooth. Ice the cooled cupcakes and sprinkle with coconut. Serve immediately or store in the airtight container at room temperature for up to 4 days.
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