Coconut Key Lime Cupcakes

COCONUT CUPCAKES

(Based on Marcianne Miller's recipe from her book The Artful Cupcake with some slight changes)

Note: The coconut milk used in this recipe is unsweetened and can be found with Thai foods in grocery stores. The coconut milk that you find with drink mixes has been sweetened.

3/4 cup shredded coconut

1-1/4 cups unsweetened coconut milk

1 egg

3 egg whites

2-3/4 cups cake flour

1/2 teaspoon salt

1 tablespoon baking powder

8 oz (2 sticks) unsalted butter, room temperature

1/2 cups sugar

1. Preheat the oven to 350 degrees. Prepare the cupcake pans with nonstick spray. If you want the cupcakes to have smooth sides, don't use baking cups.

2. Soak the coconut in 1/4 cup of the coconut milk. Set aside.

3. Combine the remaining cup of coconut milk with the egg and egg whites.

4. Sift together the flour, baking powder, and salt.

5. Cream the butter and sugar together until pale and fluffy. Add the soaked coconut.

6. Add the egg mixture to the butter mixture in three parts, alternating with the flour mixture in two parts. Between additions, mix thoroughly and scrape down the sides of the bowl.

7. Pour the batter into the prepared pans, filling approximately halfway. Bake 18 to 20 minutes, until the tops are starting to color.

8. Let the cupcakes rest a couple of minutes in the pans, then turn them out onto a cooling rack and allow them to cool completely before icing.

9. Make the Lime Curd and spread it on your cupcakes. Top with more coconut!

LIME CURD

1 teaspoon water

1/2 teaspoon unflavored gelatin

4 egg yolks

1/2 cup sugar

Juice of 3 limes

Green food coloring

Zest of 1 lime

2 oz. (1/2 stick) unsalted butter, softened and cut into pieces

1. Put the water in a small mixing bowl and sprinkle the gelatin over it to soften.

2. In a heavy saucepan, whisk the egg yolks and sugar to blend thoroughly. Whisk in the lime juice.

3. Place the saucepan on medium heat. Stirring constantly (but not vigorously) with a wooden spoon, cook the mixture until it begins to steam and thickens. When you can draw your finger across the curd on the back of the stirring spoon and the line stays without dripping, take it off the heat.

4. Strain the curd into the mixing bowl with the gelatin, and whisk to incorporate.

5. Add one or two drops of green food coloring until you reach the desired pale green.

6. Add the zest and butter, and whisk until the butter is melted and everything is an even color.

7. Refrigerate 30 minutes, or until the lime curd has thickened for a spreadable consistency.