Lime and Coconut Cream Mini Cupcakes
Lime and Coconut Cream Mini Cupcakes
Ingredients
- 2 cans (14 oz/398 ml each) coconut milk (see note)
- ¼ cup (55 g) sugar
- 6 tbsp (90 ml) milk
- 3 tbsp unsalted butter, cubed
- 2/3 cup (100 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1 egg
- ½ cup (105 g) sugar
- ½ tsp (2.5 ml) vanilla
- 1 lime, zest only, plus more for decorating (optional)
- 1 lime, cut into skinless segments (supremes), segments halved
- 3 tbsp toasted coconut shavings
Instructions
- Refrigerate the cans of coconut milk for at least 8 hours.
Lime and Coconut Cream Mini Cupcakes