Lime-Coconut cupcakes and my 30th post

So as it turns out, if you put the lime in the coconut and shake it all up, good things can happen. Sometimes it's difficult to make it all stick together properly, but who cares when it tastes this good (though it does make for a disappointing visual accompaniment):

The cupcakes of this cupcake are actually vegan, meaning I got to bake with coconut milk which I've been wanting to do for forever. The frosting is decidedly not vegan because A) I didn't have margarine and B) I'm not vegan, so of course I pick butter. duh.

I have become mildly afraid that I am becoming a stereotype of a stereotype after avidly watching the following program:

I find that Girls is both satiating in a way that I can't get enough of and also mildly disturbing...in some ways very similar to getting a craving for something decadent and spending a ridiculous amount of time making it and then eating too much frosting and getting a tummy ache. So I basically physically acted out my feelings about Girls while at the same time watching Girls. This show is fucking with my sense of propriety.

These cupcakes are also meant to be a nod to our total commitment to this summer. We have purchased so many limes (too many limes) to prepare ourselves for all the mojitos and gin cocktails we will be sipping. We are also investing in some semi-thematic pieces for the new apartment, including this hammock which is the size of a dingy:

In case you can't tell, it is currently taking up the entirety of our living room. Luckily, up until now this is space we never used, but I told Luke I was concerned about where this monstrosity would go once we had moved into our significantly smaller place.

Anyway, Luke bought this is preparation for turning our new apartment into "Little Havana" (we have already decided is the name and color scheme) so I can't really complain. Also it's hilarious as long as I'm not ramming my toes into the poles.

Coconut Lime Cupcakes (adapted from the Boastful Baker)

Ingredients

Cupcakes:

• 1/3 cup vegetable oil
• 3/4 cup granulated sugar
• 1 1/4 cup coconut milk ( the regular was pretty rich....)
• 1 tsp vanilla extract
• 1 tsp coconut extract (if you don’t have it, I’ve subbed extra vanilla before and all was well)
• 1 tbsp lightly packed, finely grated lime zest
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup sweetened coconut

Lime Buttercream Frosting:

• 1 cup butter
• 1 tsp vanilla extract
• 1/4 cup fresh lime juice
• 3 1/2 cups confectioners’ sugar
• 1 tsp finely grated lime zest 

Directions

Cupcakes:

1. Preheat oven to 350°F. Line a cupcake pan with liners. If making mini cupcakes, you’ll probably want to bake these in 2 batches.
2. In a medium bowl, mix together the vegetable oil and sugar. Add the coconut milk, milk, vanilla, coconut extract, and lime zest. Mix to combine.
3. Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix to incorporate.
4. Bake for about 20 minutes for regular cupcakes and slightly less for mini cupcakes, until the cupcake top springs back when touched and a toothpick inserted through the center comes out clean.
5. Cool completely on racks before icing.

Frosting:

1. Beat the butter together until combined well and fluffy.
2. Add the sugar and beat for about 3 more minutes.
3. Add the vanilla and lime juice, beat for another 5 to 7 minutes or so until fluffy.
4. Add the zest and mix to distribute.
5. Chill until ready to use.

To Assemble:

1. Heap the frosting onto the cupcakes or pipe onto cupcakes using a pastry bag and decorating tip of your choice.
2. If using toasted coconut on top, sprinkle the cupcakes with the toasted coconut and press lightly so that it adheres to the frosting.
3. Keep refrigerated until ready to serve.