Posts in the ‘Recipes’ Category

A Fun Graduation Cap Pop DIY, Throwing a Golf Themed Party, and a Sparkling Strawberry Ginger Lemonade Recipe!

Here are some fun posts I did for Spoonful this week...

Graduation cap pops are simple to make and very fun to eat, too!

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Get some great ideas on how to throw a golf themed party for Father's Day!

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This sparkling strawberry ginger lemonade recipe is so refreshing and delicious!

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 For more party planning inspiration, check out all my posts on Spoonful!

Foodie.com is a Cool New Place for Food Lovers (Like Me)!

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Do you think of yourself as a "foodie"? Then have you seen the newly redesigned Foodie site? It's filled with photos of beautiful dishes and new inspiring recipes that are easy to bookmark. I don't know about you, but I love browsing photos of gorgeous food. I find it weirdly relaxing. I think it must be the feeling of comfort it evokes. Do you feel the same way?

One of the best thing about Foodie is if you want to add your recipes to the site, it's simple (no need to retype). With their bookmarlet tool (like the Pinterest "pin" button), Foodie will upload your recipes all by itself. Plus you can follow people you like and have people follow you. Here's my info if you want to follow me.

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Foodie has a Foodie iPad app that's updated seasonally. It features some of the best recipes from the site. Personally, I think the Spring Flavor app looks delicious and I just downloaded it. I love having great recipes at my fingertips on my iPad. Makes cooking so much easier!

Look for our recipes in an upcoming edition!

Disclosure: This post was sponsored by Foodie.com.

{RECIPE} Ultimate Rainbow Cupcakes

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CakeFYI is here to show you how to make bright, bold, beautiful rainbow cupcakes...

As spring is upon us, and bright colors are beginning to pop, it’s time to add some color to your desserts! You’ve probably seen the infamous layered rainbow cakes filling up your Pinterest feed, but what about rainbow cupcakes? These cupcakes, inspired by those layered rainbow cakes, will serve as the ultimate pop of color at your next event. Starting with a basic white cupcake batter, they’re incredibly easy to make. Use any color combinations you like to make your own unique dessert.

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Ultimate Rainbow Cupcakes

Makes 12 cupcakes

Ingredients:

  • 1/2 Cup Butter, softened
  • 1 1/4 Cup Sugar
  • 2 Eggs
  • 2 Teaspoons Pure Vanilla Extract
  • 1 1/4 Cups Flour
  • 1 3/4 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 3/4 Cup Milk
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Directions:

Preheat your oven to 350 degrees.

In a separate bowl, combine flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and sugar until fluffy.

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Beat in the eggs one at a time, and then add the vanilla extract and mix well.

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Add a third of the flour mixture to the butter mixture and beat until incorporated.

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Add half of the milk and mix well.

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Add another third of the flour, mix, and then add the remaining milk.

Add the remaining flour and continue beating until well mixed.

Separate the batter into 6 bowls or cups. You’ll want about 1/2 cup of batter in each. I like to use paper cups for easy clean up!

Color each cup of batter a separate color, from red to violet. I used Wilton gel food coloring, but you can use any food coloring of your choice.

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Add one tablespoon of violet batter to each cupcake well. Then add the blue, the green, and so on.

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You’ll finish with the red. recipe-ulitmate-rainbow-cupcakes (8)

Bake for 16-18 minutes until golden. Set aside to cool before icing.

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Basic Buttercream Icing

Ingredients:

1/2 Cup Butter, softened 3-3 1/2 Cups Powdered Sugar> 1 Teaspoon Pure Vanilla Extract 1 Tablespoon Milk

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Beat the butter and a 1/2 cup of the powdered sugar.

Add the vanilla and milk and continue beating.

Continue to add powdered sugar until you reach your desired consistency.

Using the same method as above, separate the icing into bowls or cups. This time, I only used 4 colors, but you can certainly use all 6!

Color each cup of icing a separate color. I used violet, green, blue, and yellow. recipe-ulitmate-rainbow-cupcakes (12)

Prepare a piping bag with your favorite icing tip. To make the swirled color effect, simply alternate colors while filling the bag. Do one scoop of violet, one of green, and so on. Beat the butter and a 1/2 cup of the powdered sugar.

Add the vanilla and milk and continue beating.

Continue to add powdered sugar until you reach your desired consistency.

Using the same method as above, separate the icing into bowls or cups. This time, I only used 4 colors, but you can certainly use all 6!

Color each cup of icing a separate color. I used violet, green, blue, and yellow.

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Using slight pressure, pipe thick swirls of icing on top of your cupcakes.

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Thanks Molly, they're gorgeous! To learn more about Molly check her out at CakeFYI.

{RECIPE} Dark Chocolate Soufflé

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I've been talking about my chocolate soufflé for a while, so I'm finally posting the recipe.

My main takeaway from making chocolate soufflé, is that it's no way near as hard as people say. The main thing to remember is not to get any egg yolk in your egg whites. Otherwise, it's pretty simple.

CHOCOLATE SOUFFLÉ

Ingredients:

  • 5 tablespoons granulated sugar
  • 5 oz. dark chocolate (I used 70% cocoa content)
  • 3 egg yolks
  • 6 egg whites
  • Pinch of kosher salt
  • 1/4 teaspoon cream of tartar
  • Powdered sugar for dusting
  • 1 tablespoon butter and 2 tablespoons granulated sugar to coat the ramekins
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Directions:

Preheat the oven to 375 degrees.

Grease four 3 1/2 inch ramekins with butter. Pour a couple of teaspoons of granulated sugar into each ramekin, cover with saran wrap, and toss to coat the inside. Spill out the remaining sugar. Put the ramekins in the refrigerator until you are ready to add the soufflé mixture.

Melt chocolate in a bowl set over a saucepan of simmering water, or you carefully microwave it on medium at 30 second intervals until it is melted. Stir occasionally until smooth.

Beat the yolks until creamy in a separate bowl. Remove the chocolate from from the heat and mix in the yolks.

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In a separate bowl, use a mixer to whip the egg whites, salt, and cream of tartar until it starts to foam up (soft peaks). Add the 5 tablespoons of granulated sugar, and continue to mix on high until it it is glossy and firm (hard peaks).

With a spatula, thoroughly mix about 1/4 of the whites into the chocolate. Now very gently, fold in the remaining egg whites into the chocolate sauce in three batches. Keep it as foamy and light as you can.

Spoon the mixture into the ramekins. If you want more of a "hat" top (see our cheese soufflé recipe), you can fill to the rim, then run your finger around the inside edge of the ramekin.

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Bake for about 12 minutes, then quickly and without jarring the soufflés, remove them from the oven and dust with some powdered sugar.

Serve quickly because they will start to collapse a little after a minute or so (this is just what happens to soufflés), plus they are so stinkin' awesome when they're hot.

Just looking at these photos makes me want to bake another!

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{RECIPE} Chocolate Covered Strawberry Cupcakes for Mother's Day

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Molly Allen from CakeFYI is back with an awesome dessert for Mother's Day... chocolate covered strawberry cupcakes! Big yum from me on this one, Molly!!

When it comes to dessert, there’s nothing more elegant than chocolate covered strawberries. From Valentine’s Day to Mother’s Day, chocolate covered strawberries are the perfect treat to show your love. Why not take it to a whole new level with chocolate covered strawberry cupcakes? These are sweet strawberry cupcakes topped with chocolate glaze and decked with a homemade chocolate covered strawberry!

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Chocolate Covered Strawberry Cupcakes

Makes 12 cupcakes

Ingredients:

  • 1/2 C Butter
  • 1 1/4 C Sugar
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1 1/4 C Flour
  • 1 3/4 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1/2 C Pureed Strawberries
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Directions:

Preheat your oven to 350 degrees.

In a separate bowl, combine flour, baking powder, and salt. Set aside.

Cream the butter and sugar until fluffy.

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Beat in eggs one at a time. Then add the vanilla extract and mix well.

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Add a third of the flour mixture to the butter mixture and beat until incorporated.

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Add half of the pureed strawberries and mix well.

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Add another third of the flour mixture, mix, and then add the remaining pureed strawberries. Add the remaining flour and continue beating until well mixed. Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 16-18 minutes until golden.

While cupcakes are cooling, make the Chocolate Covered Strawberries!

 

Chocolate Covered Strawberries

Makes 12 chocolate covered strawberries

Ingredients:

  • 12 Fresh Strawberries
  • 2 C Milk Chocolate Chips
  • 1 Tbsp Butter
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Directions:

Wash the strawberries and dry them well with a paper towel. Place them on a baking sheet lined with wax paper.

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Microwave chocolate chips in a microwave-safe bowl, stopping to stir every 30 seconds. Once melted, stir in the butter until smooth.

Holding the stem, dip each strawberry in the melted chocolate. Swirl the strawberry to remove any excess chocolate.

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Place the chocolate covered strawberries on the prepared baking sheet. Refrigerate until chocolate hardens, about half an hour.

While Chocolate Covered Strawberries are hardening, prepare the Chocolate Glaze.

 

Chocolate Glaze

Ingredients:

  • 1/2 C Chocolate Chips
  • 1/4 Tbsp Butter
  • 1 1/2 C Powdered Sugar
  • 2 Tbsp Milk
Directions:

Microwave chocolate chips in a microwave-safe bowl, stopping to stir every 30 seconds. Once melted, stir in the butter until smooth.

Combine melted chocolate, powdered sugar, and milk and whisk well.

Assembly:

Once cupcakes have cooled, use a spoon to smooth Chocolate Glaze over top. Drizzle with additional melted chocolate, if desired. Top each cupcake with one Chocolate Covered Strawberry.

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Thanks Molly, for the delicious Mother's Day treat! To learn more about Molly check her out at CakeFYI.

For more Mother's Day ideas, check out these amazing Mother's Day parties on our site and our Mother's Day free printables!

{RECIPE} Easy Velveeta Cheese Soufflé

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If you follow my blog, you know that I've been trying to be more adventurous in the kitchen. I recently tackled chocolate soufflé and tarte Tatin, and was very proud of myself. So when Velveeta asked me to come up with a unique recipe using their "liquid gold" Velveeta, I thought... Why not Velveeta cheese souffle? Crazy?! Would it be?

People think a cheese soufflé has to be this challenging dish with lots of stinky French cheese, but honestly, I'm not a fan of stinky French cheese and now, with my chocolate soufflé experience, I don't think soufflés are so tough (just make sure not to get any yolk in the whites). So I thought I'd give it a try. And did it work? The answer is a resounding... YES!

It is easy to cook with Velveeta because it melts easily and it is very creamy. I do think it helped, because the end result was a light, fluffy, creamy soufflé that tasted great! Plus I wowed my daughter's babysitter with the end result!!

And don't you love the crispy brown top it made? That's my favorite part. :)

VEVEETA CHEESE SOUFFLÉ RECIPE

Ingredients:

  • 3 ounces of Velveeta (you can substitute cheddar or other cheese that melts nicely)
  • 1 1/2 tablespoons flour
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup milk
  • 2 egg yolks
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon finely grated Parmesan for the ramekins
  • 1 tablespoon of butter to grease ramekins
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Preheat the oven to 375 degrees.

Grease four 3 1/2 inch ramekins with butter, add the finely grated parmesan cheese, and toss to coat the inside. You can cover with saran wrap to keep from making a mess. Put the ramekins in the refrigerator until you are ready to add the soufflé mixture.

In a saucepan, melt 1 1/2 tablespoons of butter. Let the water cook off, but don't brown the butter. Mix the flour, mustard powder, salt, and garlic powder together, then whisk it into the melted butter. Whisk in the saucepan for about 2 minutes.

Heat the 3/4 cup of milk in a separate pan (or microwave), then whisk it into the saucepan. Keep whisking on medium-high heat until it just starts to bubble then take the pan off the heat. You've made a white sauce at this point, and we just need to add the egg yolks and cheese.

Beat the egg yolks until creamy, then add to the sauce. You can temper the yolks to keep them from curdling by mixing a bit of the sauce to the eggs, then mixing the eggs back into the sauce.

Melt the Velveeta, either in a pan or microwave, then stir into the white sauce. Now you have the base for the soufflé, and just need to add the whipped egg whites.

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In a clean bowl, add the three egg whites and 1/4 teaspoon of cream of tartar. Mix on high until the the eggs have formed a nice hard peak. Take about 1/4 of the egg white foam, and thoroughly mix into the cheese sauce. Then gently fold in the remaining egg whites to the cheese sauce in three batches.

Add the mixture to the ramekins, filling to just below the rim. You can run your finger around the inside rim to create a little but of space between the mixture and the edge to get some additional lift.

Bake for 12-14 minutes, and serve hot!

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And here was the finished product! I couldn't believe how fantastic it looked and how much it rose!!!

If you love Velveeta, you can definitely impress your friends with this easy soufflé!

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Velveeta asked me if I knew any Liquid Gold Diggers. I'll know more soon once they taste these dishes! Why? Because Liquid Gold Diggers love the Liquid Gold of Velveeta.

 

Velveeta Logo

Disclosure: Compensation was provided by Velveeta via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Velveeta.

{RECIPE} Tarte Tartin -- Zesting up My Life (Part 2)

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I was given this challenge from Kraft to "zest up my life" and I choose to step out of my comfort zone and bake things I've never tried before.

My first attempt was chocolate souffle and I have to say I really surprised myself. It turned out wonderfully, and wasn't anywhere near as hard as I thought it would be. In fact, I've already made it twice since I first posted.

My second challenge was to try my hand at a tarte tartin, which is fruit tart usually made with carmelized apples, that is cooked upside down and flipped before serving.

Again, I've always put this on my list of things to try, but have never been courageous enough to actually do it.

I have to admit, before starting this I was nervous. There were so many unknowns... How long do I cook the apples in the caramel sauce? How do I successfully press down the puffed pastry to make a seal? Will it really flip out of the pan and look somewhat like all the photos I see on the Internet?

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And guess what... It worked (pretty much)! I can't tell you how excited I was yesterday when I was tasting my very first homemade tarte tartin... so fruity and carmely!

So what are my lessons from these two challenging desserts. I have two...

The first is that I've just got to try. I know it sounds trite, but it's true.  I have to get out of my own way, risk the possibility of failure, and get on with it.

And second, I learned that in order to get good at a recipe, I have to do it over and over again. Sounds like life, doesn't it? As I mentioned, I've now made the chocolate souffle twice since my first attempt, and each time it's gotten easier and better. I'm already looking forward to my next tarte tartin, because I know what to expect and what I might do a little differently.

I am definitely a more confident pastry chef today than I was two weeks ago.

I still have one recipe to go for the challenge. I think I might try my hand at crème brûlée or French macarons. I'm actually excited to conquer it, what a change! I'll keep you posted...

APPLE TARTE TARTIN RECIPE

Ingredients:

  • 1 package frozen pastry dough
  • 4 large apples (Granny Smith or another hard, tart variety)
  • 1/2 cup granulated sugar
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice

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Directions:

Preheat the oven to 425 degrees.

Quarter apples and core them. You can see my apples are already browning. Toss them in a tablespoon of lemon juice to stop them from browning and to give them a little extra tartness.

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Roll out the pastry dough. I used a 10 inch plate to cut out the top to my tarte.

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In a cast iron skillet (or other oven safe pan), melt 1/4 cup of butter over medium heat. As soon as it is melted, stir in 1/2 cup of sugar and 1/2 teaspoon of salt. Keep stirring until it starts to thicken and turns light brown.

Add the apples to the pan in a flower shape. I made a few smaller slices to place in the middle. Cook for 15 minutes until the apples are soft.

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Remove from heat and carefully cover with pastry dough. I used the end of a fork to press down the edges around the apples, an improvisation that actually worked. Poke some steam holes in the dough.

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Bake in the oven for 20 minutes, until the puff pastry is nicely browned. Let it cool for 5-10 minutes.

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Hold the plate over the skillet, and with oven mitts on, carefully turn it over. A few of the apples stuck to the pan so I used a spatula to get them off and place them on the tarte. But I'm still impressed with how it turned out and I seriously wish you could have tasted it!

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Kraft Italian Dressing only has one goal in mind... tantalizing your tastebuds. And we're always looking for new ways to help you amp up your zest appeal. Like what you see? Let our Zesty Guy show you even more ways to spread a little zest at getmezesty.com.

KraftAuthorLogo

Disclosure: Compensation was provided by Kraft via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft.

What I'm Baking to Zest up my Life!

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I was asked by Kraft to write a post about how I might try something new to "spice up" my life.

What immediately came to mind were all the things I'm afraid to make in the kitchen. In my fantasy, I am a fearless chef who can tackle anything. In reality, I tend to stick to what's safe (sound familiar, per chance?).

So for this post, I decided to take the bull by the horns and attempt two desserts that have intimidated me for years... chocolate soufflé and tarte tatin.

I got so excited to try them, I actually made the chocolate souffle over the weekend (see photo above). And it wasn't anywhere near as hard as I thought... I LOVED HOW IT TURNED OUT. It was so rich and creamy and light and fluffy. And the best party is I felt so proud of myself! I will be posting the recipe later in the week.

This weekend I'm going to attempt a tarte tatin. I think they're so beautiful, and I hope mine look something like the ones I drool over on Pinterest.

And for the third dessert I want to try, I was hoping to get suggestions from you of a dessert you're a little intimidated to make, but think I should attempt. If you have a dessert like this, please leave it as a comment in this post or email me at jillian(at) catchmyparty.com. I can't wait to see what you come up with!

Here's another picture of my souffles because I still can't believe I did it!

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Kraft Italian Dressing only has one goal in mind... tantalizing your tastebuds. And we're always looking for new ways to help you amp up your zest appeal. Like what you see? Let our Zesty Guy show you even more ways to spread a little zest at getmezesty.com.

KraftAuthorLogo

 

Disclosure: Compensation was provided by Kraft via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft.

{RECIPE} Salted Caramel Blondies

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Molly Allen from CakeFYI has developed another awesome treat for us!! It you're into salted caramel, you will love this...

There’s absolutely no denying that the salted caramel trend is here to stay. Today, I wanted to give you a simple blondie recipe, but with a kick. I drizzled them in sweet and salty caramel sauce and topped them with coarse salt for that authentic salted caramel look. Talk about the perfect treat!

Salted Caramel Blondies

Makes 9 Blondies with Salted Caramel Sauce

Ingredients:

  • 1/2 C Butter, melted
  • 1 C Brown Sugar
  • 1 Egg
  • 1/2 Tsp Baking Powder
  • 1/8 Tsp Baking Soda
  • 1 1/2 C Flour

salted-caramel-blondie-recipe

Directions:

In a small bowl, combine flour, baking powder, and baking soda. Set aside.

Preheat your oven to 350 degrees.

Beat melted butter and brown sugar together.

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Add the egg.

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Gradually add the flour mixture to the brown sugar mixture and mix until well combined to form a thick batter.

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Spread batter into a greased, square pan.

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Bake for 20-22 minutes, or until an inserted toothpick comes out clean.

Allow blondies to cool in the pan on a wire rack. While blondies are cooling, prepare Salted Caramel Sauce.

Salted Caramel Sauce

Ingredients:

  • 4 Tbsp Butter
  • 3/4 C Brown Sugar
  • 1/3 C Milk
  • 1/2 Tsp Pure Vanilla Extract
  • 3 Tsp Salt
salted-caramel-blondie-recipe

Directions:

Melt butter on low in a saucepan. Once melted, add brown sugar, milk, and vanilla and whisk well. Cook for 5 minutes on medium heat. Do not stir the sauce until it has boiled for 5 minutes.

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Remove the sauce from the heat, add the salt, and whisk well. Transfer the sauce to a mason jar to let cool.

Once blondies have cooled, whisk 1 Tbsp of Powdered Sugar into the Salted Caramel Sauce. Drizzle Salted Caramel Sauce over blondies. Sprinkle with course salt. Enjoy!

salted caramel 1

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Thank you, Molly, these are making my mouth water!

To learn more about Molly check her out at CakeFYI.

{RECIPE} Coconut Lime Cupcakes for Cinco de Mayo

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Just in time for Cinco de Mayo, Molly from CakeFYI has created the perfect cupcake. Hope this inspires you to give your party a little edge...

Looking for a festive treat for your Cinco de Mayo celebration? Or maybe you’re just looking for a festive cupcake for your spring barbecue. Either way, these Coconut Lime Cupcakes are sure to please. These flavorful cupcakes start with a simple coconut cupcake batter. Bake them, and add a generous swirl of tart lime icing for the perfect pairing of flavors. Top them with sparkly gold sprinkles and a little bit of lime zest, and you’re all set!

Coconut Cupcakes

Makes 24 cupcakes

Ingredients:

  • 1/2 Cup Butter, softened
  • 1 1/4 Cup Sugar
  • 2 Eggs
  • 2 Teaspoons Coconut Extract
  • 1 1/4 Cups Flour
  • 1 3/4 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 3/4 Cup Milk
  • 3/4 Cup Coconut, Shredded

coconut lime cupcake ingredients

Directions:

Preheat your oven to 350 degrees.

In a separate bowl, combine flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and sugar until fluffy.

lime coconut butter and sugar

Beat in the eggs one at a time, and then add the coconut extract and mix well.

Add a third of the flour mixture to the butter mixture and beat until incorporated.

Add half of the milk and mix well.

Add another third of the flour, mix, and then add the remaining milk.

Add the remaining flour and continue beating until well mixed.

coconut lime flour

Beat in coconut.

coconut lime cupcakes

coconut lime cupcakes

Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 16-18 minutes until golden. Set aside to cool before icing.

 

LIME ICING RECIPE

Ingredients:

  • 1/2 Cup Butter, softened
  • 3-3 1/2 Cups Powdered Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 3 Tablespoons Freshly Squeezed Lime Juice
  • 1/2 Tablespoon Milk
  • 1/2 Tablespoon Fresh Lime Zest

coconut lime cupcakes

coconut lime cupcakes

Beat the butter and a 1/2 cup of the powdered sugar.

Add the vanilla, lime juice, and milk and continue beating.

Continue to add powdered sugar until you reach your desired consistency. Beat in lime zest.

coconut lime cupcakes

Once cooled, top cupcakes with Lime Icing. Top with gold sprinkles and additional lime zest, if desired.

coconut lime cupcakes coconut lime cupcakes

I love bold flavored cupcakes like this, thanks Molly! To learn more about Molly, check her out at CakeFYI.

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