Key Lime in the Coconut Cupcakes Make for a Gluttonous Father's Day

In between eating delicious food all over the city and beyond as well as pop culturing to my heart's desire, I aspire to be a domestic goddess. I'll admit that sometimes I do curse myself after offering to bring a savory dip to a party or (in my weakest, wedding-dazed filled moment) volunteer to make 150 Magnolia cupcakes for my own engagement party (no, I'm so not exaggerating and I have the carpal tunnel syndrome to prove it...almost). But I do enjoy cooking and especially baking...and that's about as far as my domestic lasso will grasp.

With total disregard for terrible, rainy weather (in hopes that if I don't acknowledge it, it won't exist), I decided to whip up some Key Lime in the Coconut Cupcakes in honor of the usually summery Father's Day. Inspired by a recipe from Ultimate Recipe Showdown (where did that show go? I really do watch them ALL), I altered this one a bit to fit my schedule and my desire to bake. It was all made possible with a little help from my friends.

My favorite appliance...if you have the means, I highly recommend picking one up.

Chopped white chocolate adds some extra flavor to the icing


A doctored-up cake mix and no one will know the difference

Recipe for Coconut Cake
*Inspired by Food Network
1 box Classic White cake mix
1 tsp almond extract
1 C sweetened coconut
Zest of 1 lime
2+ tbsp Key Lime juice (from bottle if you can't find real Key limes)
Directions: Prepare cake mix as directed on box, adding in the almond extract. Fold in coconut, lime juice, and zest before baking. Bake as directed on box.


White Chocolate Frosting
*Ok, this I lifted directly from foodnetwork.com and you can see the full recipe here. Noted below are the elements I changed
5 ounces good quality white chocolate, chopped into small chunks
1 cup (2 stick) unsalted butter, room temperature (leave it out over night. seriously.)
3 1/2 cups powdered sugar, sifted (I did not sift, and it was just fine)
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)...(I used more like 2 tbsp because I wanted it to be limey)
1/4 cup sour cream
Finely grated key lime zest & sprinkles, for garnish
2 drops food coloring (I like green for lime)

Directions: In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. (*Note: I did this in the microwave. Heat at 30 second intervals, mixing in between. Do NOT overheat). Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Deliciously fluffy icing of the key lime variety

My biggest tip: Even if you are making a boxed cake mix cake, making your own frosting makes all the difference in the world. If you make your own frosting, instead of serving that canned garbage icing to your friends and family, they won't even notice the boxed cake mix. And my favorite aspect...The frosting is the easiest part to make.

Ta Da!

To cart these little babies around, I got a handy cupcake caddy from Bed, Bath, and Beyond. $25 with a never-fail coupon and worth every penny!

My super adorable cupcake caddy...makes the carting of fab cupcakes possible!

Any other cupcake recipes out there? I'm a sucker for beautiful, delicious cupcakes and always looking for new recipes. If so, write to us, include photos, and we'll share with our readers!