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It was time to celebrate … My sister-in-law had just completed the very last exam of many in the long years of training to become a medical doctor, now general practitioner. Typically, she was acting like it was ‘no big deal’ but we knew better, so we gathered round to help her celebrate. Lunch with the family, and then a walk in the park, alternately spotting koalas and sheltering from the rain. The only hint that the day was at all significant was her throwaway line, “The first day of the rest of my life”.

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As it so happens, the in-laws have a very productive quarter-acre block, and we came home with a bag of citrus. Every winter I seem to add a new citrus recipe to the blog, and this year is no different, though the recipe may seem familiar. There is something to be said about re-visiting an old recipe. I’ve done it before, and I’ll probably do it again. You get so familiar with a recipe, that it’s just a simple matter of taking one thing out and adding another, and before you know it, there’s a new take on a classic.

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These cupcakes are that. They are a riff on my gluten-free Lime and Coconut Cake, which I’ve wanted to make with buttermilk for a long time, but not had the opportunity. They are also topped with a luscious vegan buttercream, a step up from my previous lime glaze. Don’t get me wrong; I love a good glaze. But buttercream just takes these babies to a new level – at least it does when one can operate a piping bag (I’m still working on that, okay?)! Cupcakes for the first day of the rest of your life – today.

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Vegan Lime and Coconut Cupcakes {gf}
These lime and coconut cupcakes are perfect for everyone, but especially so for those with food allergies.

Makes 12 cupcakes

Ingredients
1 cup plain (all-purpose) GF (or regular) flour
1 cup desiccated coconut
¾ cup caster sugar
1 tsp baking soda
½ tsp baking powder
1 cup coconut milk
1 tablespoon cider vinegar
¼ cup coconut oil, melted and cooled
2-3 teaspoons finely grated lime zest

Lime buttercream icing
½ cup vegan margarine (Nuttelex), softened at room temperature
1 ½ cups pure icing sugar, sifted
5 teaspoons lime juice
½ teaspoon finely grated lime zest

Toasted coconut, to serve

Method
Preheat oven to 180degrees C (350 degrees F). Grease muffin tins with cooking spray or line with cupcake papers. Add vinegar to coconut milk and allow to sit until curdled (soured), about 10 minutes.

Whisk together dry ingredients in a large mixing bowl and then add soured milk, coconut oil and lime zest. Stir until well combined. Spoon into muffin tins and bake in a moderate oven for 23 to 25 minutes, or until risen and lightly golden brown. Allow to cool in tins for a few minutes before removing to wire rack to cool completely.

For the buttercream, place softened margarine in a large mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, beat until creamy. Gradually beat in the icing sugar. Slowly beat in the lime juice until it reaches desired consistency. Continue mixing until the icing becomes thick and fluffy, about 5 minutes. Add the zest and mix to distribute.

Top cooled cupcakes with buttercream and decorate with toasted coconut. Serve immediately!

Notes
Adapted from my Lime and Coconut Cake and Vegan Cupcakes Take Over the World

9 thoughts on “Vegan Lime and Coconut cupcakes {gf}”

  1. They look lime-o-licious! I’ve had a big lime fest here this evening. Mojitos before dinner, chicken with lime juice and then coconut and lime cake for dessert. Now I want to eat it all over again, but with your cupcakes for afters. They look great. Will give the recipe a go!

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