Modified from the above outstanding cookbook because I am not vegan--I used butter in the buttercream. These cupcakes have been crowd pleasers every time, vegans or not. I decided to bake them in little condiment cups....my husband hates washing cupcake pans, and after 2 weeks of overeating I thought it would be nice to have a truly bite-sized sweet. I bought the cups at a local restaurant supply. Pictured below, make sure you do not buy the wax coated cups.
Make sure you use this kind of coconut oil...
Not this kind....
Coconut Lime Cupcakes
1/3 cup coconut oil
3/4 cup sugar
1 1/4 cup coconut milk
1 tsp. vanilla
1 TBS. finely grated lime zest
1 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp baking powder
1/4 tsp. kosher salt
Preheat oven to 325 degrees. Place cups on baking pan that will not warp. Melt coconut oil over low heat, turn heat off once melted--it should stay warm enough to avoid resolidfying. In a medium bowl mix together the sugar, coconut oil. Add coconut milk, vanilla extract and lime zest mixing to combine. Mix together dry ingredients and then add to wet mixture.
Fill an 18" pastry bag with batter and fill cups ~1/2 full--you can use a spoon but the pastry bag really speeds things up.
Bake 15-20 minutes or until top springs back when touched lightly. Allow to cool completely while you prepare the icing.
Lime Buttercream Icing
1 stick unsalted butter, slightly softened
3 cups powdered sugar
Juice of 3-4 key limes
1 tsp finely grated lime zest
Beat butter till fluffy, adding powdered sugar and lime juice alternatively until desired consistency, lastly add lime zest.
Pipe a generous "star" of icing atop each cupcake. I found that chilling them dramatically eased their exodus from the cups. I did not grease the cups prior to baking. I think next time I would fill the cups a tad more--I remembered after they came out of the oven that they tend not to rise as much as non-vegan cupcakes. They are still delicious and the space gave me more room for icing anyway.