If only I loved typing as much as I love baking. I'm a terrible typist. I don't type so much as peck at the keys, as though my hands were hungry chickens grabbing for their food. The only fingers I use are my index fingers, thumbs, and middle fingers. The rest of them are idiots, trying to act like they want to help, but too lazy to really do anything. If they're lucky, sometimes one of them gets to hit the space-bar. It's total chaos.
Luckily, thanks to a crossword
I'm also obsessed with piping out frosting, especially when I've managed to not 'taste test' so much of it that I no longer feel like looking at the food I'm about to frost.
So to sum up all the randomness. Frosting, good. Typing, bad. Cupcakes, priceless.
These are frankencupcakes. A little bit of this, and a little bit of that, and voila...you have yumminess (not a Michelle Branch song). The cupcakes are soft, fluffy, and filled with lime and coconut love.
I would eat these cupcakes without any frosting.
I'd eat this blueberry cream cheese frosting without any cupcakes to put it on too. (I did. ha.) It's a creamy, dreamy, summery frosting that's filled with fresh blueberries, plus it's such a lovely shade of purple. If you don't have blueberries, feel free to use any kind of berry. These cupcakes would rock a raspberry cream cheese frosting!
Who doesn't have fun making cupcakes? It's instant therapy. If you can't type fast to save your life, or if last year's bikini is suddenly a thong, it's ok. Just make cupcakes and worry about it tomorrow. Scarlette O'Hara was onto something. :D
Coconut Lime Cupcakes with Blueberry Cream Cheese Frosting
1 1/2 cups of all-purpose flour
1/2 teaspoon of baking Powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
12 Tablespoons ( that's 1 1/2 sticks or 3/4 cup) of unsalted butter, at room temperature
1 cup of granulated sugar
2 eggs, at room temperature
1/2 teaspoon pure almond extract
1 heaping Tablespoon of grated key lime zest (about 4-6 limes)
2 Tablespoons of fresh lime juice
1/2 cup of buttermilk (well-shaken)
1 cup of sweetened coconut flakes
Preheat the oven to 325F, and line a 12-cup muffin tin with paper liners. Set aside.
In a large bowl, sift together the flour, baking Powder, baking soda, and salt. Set aside.
Using a stand-mixer fitted with the paddle attachment (a hand-held will work too), beat the butter and sugar together on high speed for about 5 minutes, until light and fluffy. Turn the mixer down to low speed and add the eggs one at a time, beating for about one minute per egg. Scape down the sides of the bowl if needed. Add the almond extract, zest and juice, mix well.
On low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry (you'll do 5 rotations in total-3 dry and 2 of the buttermilk.) Mix only until just incorporated. Once you add the last of the dry ingredients, you can use a large spatula to fold it into the batter until all the streaks of flour have disappeared. It's always better to under-mix than over mix.
Fill each liner almost to the top with batter.
Bake for 20-25 minutes, or until a tester inserted into the center cupcake comes out clean. Remove the tin from the oven and allow the cupcakes to rest for 10 minutes before removing. Cool completely before frosting.
Blueberry Cream Cheese Frosting Ingredients (adapted loosely from Martha Stewart)
1/2 cup of fresh blueberries (cleaned and dry)
1/2 cup (that's 1 stick) of unsalted butter, firm and slightly cold
8 oz of cream cheese, softened to room temperature
1/2 teaspoon of salt
3 1/2- 4 1/2 cups of confectioners' sugar, sifted (you'll need to play around with the amount to achieve the right consistency.)
1/4 teaspoon of pure almond extract
Place the blueberries in the bowl of a small food processor; process until pureed.
In the bowl of a stand-mixer fitted with the paddle attachment (a hand-held will work too), beat together the butter, cream cheese, and salt on medium-high speed until light and fluffy (about 5 minutes.)
Reduce mixer speed and slowly add confectioners' sugar. Be sure you don't add too much all at once or your kitchen will be coated with sugar.
Once about 3 1/2 cups of the sugar has been added, beat until well combined.
Add the almond extreact and 4 tablespoons of the blueberry puree. Mix until just blended. If the consistency looks too thin, add a bit more confectioners sugar.
If you want more blueberry flavour, add 1 Tablespoon at a time, along with more sugar to compensate. The frosting should be dense and creamy, like ice cream.
If it's still too thin, cover and refrigerate until it thickens.
Frost the cooled cupcakes as desired!
Makes 12 cupcakes