Lime and coconut cupcakes with chocolate buttercream

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 170 g butter, soft
• 200 g sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp, heaped lime zest, grated
• 1 ½ tbsp lime juice
• 125 ml buttermilk
• 100 g desiccated coconut
• 50 g white chocolate, melted
• 55 g butter, soft
• 225 g powdered sugar
• 1 pinch of salt
• ½ tsp vanilla extract
• ½ tbsp lime juice
• 25 g sour cream
• Lime zest, grated for garnish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C and line a muffin tin with baking cups. Mix the flour, baking powder, and salt and set aside. Cream the softened butter with the sugar for about 5 minutes, then beat in the eggs one at a time. Add the vanilla extract, lime zest, and juice and beat well. Now beat in the flour mixture alternately with the buttermilk. Finally, fold in the coconut flakes and fill the prepared muffin cups 2/3 full. Bake in the oven for about 25 minutes; they should not overcook. You can also do a skewer test. Remove from the oven and let cool in the tin for about 10 minutes. Then let cool completely on a wire rack. In the meantime, prepare the cream by melting the chocolate over a double boiler and setting aside. Briefly cream the softened butter until creamy, then beat in the powdered sugar on low heat. It will now be a bit crumbly, so add the salt, vanilla extract, lime juice, sour cream, and melted butter. Mix everything together and transfer it to a large food storage bag. Cut off a corner and then pipe the cream onto each muffin in a spiral pattern, working from the outside inward. Finally, garnish with a little lime zest. If you like extra cream, double the amount. I think it’s just right; the batter makes 15 cupcakes.