- 12
Ingredients
- 4 1/2 ounces flour
- 3 tablespoons potato starch or corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 tablespoons butter, softened
- 1 large egg
- 1 large egg white
- 2/3 cup skim milk
- 2 tablespoons sweetened flaked coconut
- 1/2 teaspoon vanilla extract
- Frosting
- 3 tablespoons butter, softened
- 1 teaspoon half & half or fat free half & half
- 1/2 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 4 3/4 ounces sifted confectioner’s sugar
Preparation
Step 1
Preheat oven to 350 degrees. Place 2 muffin cup liners in each of 12 muffin cups. Coat liners with cooking spray.
Combine flour, potato starch, baking powder, and salt in a small bowl and whisk.
Combine ¾ cup sugar and 2 tablespoons softened butter in a large bowl and beat with mixer at medium speed until blended. Blend until the consistency is similar to damp sand.
One at a time, add egg and beat well then add egg white and beat well.
Add flour mixture and milk alternately, beginning and ending with flour mixture. Fold in coconut and vanilla.
Spoon cupcake batter evenly into the prepared muffin cups. Bake for 18 minutes or until the surface springs back when lightly touched in center.
Prepare frosting. To do so, combine 3 tablespoons softened butter, half & half, grated lime rind, and lime juice in a medium bowl. Beat with a mixer at medium speed until smooth. Gradually add confectioner’s sugar and beat until smooth.
Spread approximately 2 ½ teaspoons of frosting on each cupcake.