Coconut Lime Cupcakes

True Story: These were inspired by the Key Lime Pie I didn't order for dessert the other day...

Coconut Lime Cupcakes

Ingredients
1/3 cup vegetable oil
3/4 cup sugar
1 cup coconut milk
1/4 cup soy milk
1 tsp vanilla extract
1 TBS lightly packed lime zest
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup shredded coconut

Direction

1. Preheat overn to 350. Line cupcake pan with liners.
2. In a medium bowl, mix together the oil and sugar. Add the coconut milk, soy milk, vanilla, and lime zest. Mix to combine.
3. Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix.
4. Bake for 23-25 minutes.
5. Cool completely before icing.

Icing

1. Beat 1/2 cup nonhydrogenated shortening and 1/2 cup (1 stick) of nonhydrogenated margarine until fluffy.
2. Add 3 1/2 cups powdered sugar and beat for 3 more minutes.
3. Add 1 tsp of vanilla extract and 1/4 cup fresh lime juice. Beat for another 5-7 minutes.
4. Top the cupcakes with icing and shredded coconut.

And it's done. Amazing. And a crowd pleaser. Seriously, everyone was raving, so make these today!


Some notes...my icing was a little watery because I had a very juicy lime. So that meant that the icing didn't "stack" on itself like the icings you see on store cupcakes. The shredded coconut in the cupcakes add for some unexpected goodness.