Persian Lime Cupcakes
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Persian Lime Cupcakes
Category
Desserts
Author:
Submitted by Jenni, Fustini's Ann Arbor
Ingredients
Ingredients
- 1 3/4 cups of plain (all-purpose) flour
- 4 limes, zested and juice extracted to yield 1/3 of a cup
- 1 cup of brown sugar
- 1/2 cup of coconut milk (not light)
- 3 large eggs
- 2/3 cup of Fustini's Persian Lime olive oil
- 1 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- Pinch of salt
Lime Butter Cream Frosting
- ½ cup butter or 1 stick, at room temperature
- 3 cups + 3 tablespoons of confectioners’ sugar, sifted
- Zest and juice of 1 lime
- 1 teaspoon Torani Lime syrup (optional)
- 1 tablespoon of coconut milk
Directions
- Preheat the oven to 350 Fahrenheit and line a muffin tray with paper liners.
- Place the zest into a bowl along with the brown sugar and using your fingertips rub the zest into the sugar. Once combined add the juice, coconut milk, eggs and Fustini&rsquo,s Persian Lime Olive Oil and whisk to combine. Add the flour, baking soda and baking powder to the mixture and whisk until smooth.
- Pour the batter into the prepared cupcake tray and bake for 15 minutes or until golden and a cake tester comes out cleanly. Leave to cool in the pan for 10 minutes before removing and cooling on a wire rack.
- In an electric mixer with the paddle attachment combine butter, confectioners&rsquo, sugar, lime zest, lime juice, Lime syrup if using and coconut milk. Mix until wel combined. Chill 15 minutes and spread on top of cooled cupcakes.