These bright and fluffy cupcakes are easy to make and full of flavour! Lime and coconut are a perfect combination! Add some green coconut grass and a few vegan jelly beans and create some sweet Easter treats!
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| Prep Time | 20 minutes |
| Cook Time | 15-18 minutes |
| Servings |
cupcakes
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Ingredients
- 1/2 cup oat milk or other plant milk
- 1 1/2 Tablespoons finely grated lime rind
- 1 1/2 teaspoons vanilla
- 4 Tablespoons fresh lime juice
- 1 egg replacer I used Bob's Red Mill Egg replacer for this light cake recipe. You could also substitute 1 Tablespoon of unsweetened applesauce.
- 6 Tablespoons vegan buttter
- 2/3 cup sugar
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
Lime Buttercream
- 1/2 cup vegan butter
- 2-3 cups sifted icing sugar
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon finely grated lime rind
- 1/2 teaspoon vanilla
- 2-3 Tablespoons plant milk
Topping
- 1/2 cup sweetened shredded coconut
- a few drops green food colouring
Ingredients
Lime Buttercream
Topping
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Instructions
- Preheat the oven to 350 degrees F. Grease or line 12 muffin cups.
- Warm the milk a little and let the lime peel sit in the milk for a few minutes to absorb flavour. Set aside and let cool.
- Make your egg replacer and let sit for a few moments to gel.
- In a bowl, combine the flour, baking powder, baking soda and salt and stir together.
- In a mixing bowl, beat the butter and the sugar together until combined. Add the vanilla, the lime juice, and the "egg". Beat well.
- Add the flour mixture and the cooled milk mixture to the mixing bowl and stir until combined.
- Stir in the coconut.
- Divide the batter between the 12 muffin cups, filling each about two thirds full.
- Bake for about 15-18 minutes. Remove when done and let cool for a few minutes. Remove cupcakes from muffin pan and let cool completely on a cooling rack before icing.
Lime Buttercream
- In a mixing bowl, beat the butter until a little fluffy. Add the icing sugar, lime juice, lime rind, and vanilla. Beat well, adding enough plant milk to make a fluffy icing. Ice your cooled cupcakes, as desired, with coconut or grated lime rind. Enjoy!
Green Coconut Grass
- Using sweetened shredded coconut, just add a few drops of colouring and rub it until all the coconut is coloured. If your coconut isn't sweetened, or if it is too dry, just add a little sugar syrup and toss it with the coconut. The coconut will absorb it and become softer and more delicious!
- Sweetening your coconut: 2 tablespoons water, 2 teaspoons of sugar, 1/2 cup unsweetened or natural coconut. Just dissolve the sugar into warmed water and stir. Sprinkle it over the coconut and allow to absorb.
Recipe Notes
Another option could be a little shredded lime peel on top instead of the coconut and jelly beans.
