I have baked muffins before but never cupcakes. Although I love how cupcakes look like (I think they’re cute :)), I always thought that I take enough sugar into my body only with the muffins… I don’t need the very sweet sugar frosting!
But I changed my mind… I use much less sugar to make the frosting than in most recipes so I let myself to have a few bites sometimes.
Coconut Lime Cupcake
Ingredients (makes 12 cupcakes)
– 1,5 cup whole wheat spelt flour and white spelt flour, mixed
– 1/2 cup olive oil
– 1/2 cup desiccated coconut
– 1 dl coconut milk
– 2 organic eggs
– 100 g cane sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 lime’s juice and zest
– pinch of salt
For the frosting
– 200 g mascarpone
– 3 tablespoons powdered sugar
– half of a lime’s juice and zest
Preheat the oven to 170C (350F). In a bowl whisk together the eggs and sugar for about 2-3 minutes. Add coconut milk, olive oil, lime’s juice and zest, whisk again until everything is well mixed. Add the dry ingredients: flours, desiccated coconut, baking powder, baking soda and salt. Mix until the batter is smooth and well combined. Line cupcake tins with cupcake liners. Spoon the mixture into liners, filling them about two thirds full, dividing the batter evenly. Bake on 170-180C (350F) for about 25-30 minutes (until a toothpick inserted in the middle comes out free of crumbs). Let cool completely before frosting.
For the frosting in a bowl mix together the mascarpone with sugar, lime’s juice and zest until smooth. Refrigerate about an hour. Pipe on the lime frosting to the cupcakes.