Lime Coconut Rum Cupcakes


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.

Makes: 12
Prep time: 10 min
Cook time: 24 min

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
In This Recipe

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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