Why choose between a cocktail and dessert, when you could have both! We have combined the flavours of rum, coconut and lime together in these delicious cupcakes that are then topped with a cream cheese icing.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
321
Ingredients
For the sponge
125g
unsalted butter, softened
softened
125g
caster sugar
3
medium eggs, beaten
125g
self-raising flour
25g
desiccated coconut
Finely grated zest and juice 1 lime
For the syrup
Juice 2 limes
25g
caster sugar
2Tbsp.
coconut rum, we used Malibu
For the icing
150g
full-fat cream cheese
75g
icing sugar, sifted
150ml
double cream
Finely grated zest 1 lime, optional
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole cupcake tin with paper cases. For the sponge, beat butter and sugar in a bowl until light and fluffy. Gradually beat in eggs. If mixture looks like it might curdle, beat in a spoonful of flour. Fold in remaining flour, coconut, lime zest and juice until combined.
Step 2Divide mixture among cases and bake for 15-18min, until just golden and a skewer inserted into the cakes comes out clean.
Step 3Meanwhile, bring syrup ingredients to boil in a small pan, stirring occasionally. Bubble for a few minutes. Set aside.
Step 4When cakes come out of the oven, brush over the lime syrup. Transfer to a wire rack and cool completely.
Step 5Beat cream cheese and icing sugar until smooth. Add cream and whisk until thick enough to pipe. Pipe on to cakes and sprinkle with lime zest, if using, before serving.
To store Store covered in fridge for up to 2 days. Allow to come up to room temperature before serving.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
