Slime Filled Cupcakes with Swamp Scum Frosting { aka Coconut Lime Cupcakes}

The recipe Slime Filled Cupcakes with Swamp Scum Frosting { aka Coconut Lime Cupcakes} could satisfy your American craving in around 3 hours and 20 minutes. This hor d'oeuvre has 383 calories, 4g of protein, and 19g of fat per serving. This recipe serves 30 and costs 78 cents per serving. This recipe is liked by 98 foodies and cooks. This recipe from Lady Behind the Curtain requires salt, baking soda, eggs, and sweetened shredded coconut. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 16%, this dish is rather bad. Similar recipes include Slime-Filled Cupcakes, Coconut Lime Cupcakes with Coconut Lime Cream Cheese Frosting, and Keto Coconut Cupcakes with Lime Buttercream Frosting.

Servings: 30

Preparation duration: 180 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line a cupcake tin with 30 paper lines.In a medium bowl, combine the sugar and lime, mix together with your fingertips until the sugar is moistened and fragrant.Cream together the butter and sugar on high until light and fluffy. Add the eggs one at a time. Add the vanilla. Make sure to scrap down the sides and mix until well combined.In a separate bowl sift together the flour, baking powder, baking soda, and salt. Alternate the dry ingredients and the butter milk into the butter mixture. Fold in 7 ounces of the shredded coconut.Fill each prepared cupcake liner to the top with batter. Bake 20minutes or until tops are brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack to cool completely.Bring sugar, zest and juice to a boil in a heavy medium saucepan. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.Place sauce pan over medium heat, and cook whisking constantly at least 10 minutes (mixture will be a pudding like thickness).Add butter in 6 batches whisking constantly until butter melts and mixture is well blended after each addition.Remove from heat and pour mixture through a fine strainer into a bowl. Add yellow and green gel food coloring.Mix until well combined.Place plastic wrap directly on warm curd (to prevent a film from forming).Chill 3 hours.Cream together the cream cheese, butter, vanilla and lime zest until well combined and fluffy. Slowly add the sugar 1 cup at a time until smooth.Add yellow and green gel food coloring.Beat until all color is evenly combined. Fit a zip top bag over a cup, pour lime curd into the bag.Cut off the tip to fill cupcakes. TIP: When finished with the curd or taking a break to do something else, fit the bag back into the cup with the cut tip out.Fit a large piping bag over a cup and fill with frosting.Using a paring knife cut out the center of the cooled cupcakes and hallow out.Fill with cooled lime curd.Pipe frosting over the curd.

 

Step by step:

1. Preheat oven to 350 degrees. Line a cupcake tin with 30 paper lines.In a medium bowl, combine the sugar and lime, mix together with your fingertips until the sugar is moistened and fragrant.Cream together the butter and sugar on high until light and fluffy.

2. Add the eggs one at a time.

3. Add the vanilla. Make sure to scrap down the sides and mix until well combined.In a separate bowl sift together the flour, baking powder, baking soda, and salt. Alternate the dry ingredients and the butter milk into the butter mixture. Fold in 7 ounces of the shredded coconut.Fill each prepared cupcake liner to the top with batter.

4. Bake 20minutes or until tops are brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 15 minutes.

5. Remove to a baking rack to cool completely.Bring sugar, zest and juice to a boil in a heavy medium saucepan.

6. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.

7. Place sauce pan over medium heat, and cook whisking constantly at least 10 minutes (mixture will be a pudding like thickness).

8. Add butter in 6 batches whisking constantly until butter melts and mixture is well blended after each addition.

9. Remove from heat and pour mixture through a fine strainer into a bowl.

10. Add yellow and green gel food coloring.

11. Mix until well combined.

12. Place plastic wrap directly on warm curd (to prevent a film from forming).Chill 3 hours.Cream together the cream cheese, butter, vanilla and lime zest until well combined and fluffy. Slowly add the sugar 1 cup at a time until smooth.

13. Add yellow and green gel food coloring.Beat until all color is evenly combined. Fit a zip top bag over a cup, pour lime curd into the bag.

14. Cut off the tip to fill cupcakes. TIP: When finished with the curd or taking a break to do something else, fit the bag back into the cup with the cut tip out.Fit a large piping bag over a cup and fill with frosting.Using a paring knife cut out the center of the cooled cupcakes and hallow out.Fill with cooled lime curd.Pipe frosting over the curd.

Nutrition Information:

covered percent of daily need