Grease 2 muffin tins or line with paper muffin cups and preheat the oven to 350 degrees F. Make the buttermilk by stirring the lemon juice into the skim milk; set aside.
Cream together the butter and sugar in a large bowl with an electric mixer. With the mixer on low speed, beat in the eggs one at a time. Add in the lime zest, lime juice and vanilla seeds and mix well until thoroughly combined.
In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the wet, altering with the buttermilk, until combined. Fold in the coconut flakes. Scoop the batter into muffin tins, filling each 2/3 full. Bake for 25-30 minutes, or until a toothpick inserted in the Center of the cupcakes comes out clean. Allow the cupcakes to cool completely on a wire rack.
Meanwhile, prepare the frosting. Carefully melt the chocolate in a heat-proof bowl over a pot of simmering water. Remove from the heat and cool until just warm. Whip butter in a large bowl with an electric mixer until light and fluffy. Add icing sugar slowly, mixing until well combined. Add the lime juice and the sour cream and mix until smooth. Gently fold in the melted chocolate.
Frost the cupcakes when cool and garnish with the additional coconut flakes. Serve Immediately.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 156 (78%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 46mg||14 %|
|Sodium 35.7mg||1 %|
|Potassium 76.5mg||2 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 9g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 199
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