I’ve tried several recipes in this book so far and I am floored. I am not a vegan, but seriously these recipes are so unique and creative that anyone, vegan or not, will appreciate them. I have made it my personal goal to make 52 cupcake recipes from this book. And guess what, I’ve already started!!
This weekend I was in the mood for a tropical cupcake. The snow has been falling and temperatures have plummeted to -30°C, leaving many Canadians such as myself hibernating inside. It might only be January, but damn I’m tired of hot chocolate and pumpkin spice tea. I wanted something summery, hence the Coconut Lime Cupcake that were born inside my kitchen today. When I bite into them, I like to close my eyes and pretend that I’m on vacation in Cuba, relaxing on a warm sunny beach listening to the salty ocean waves splash against the shoreline. Why I’m eating cupcakes at the beach I’m not sure, but that doesn’t matter because it’s a daydream and anything can happen.
The cake portion has a dense, moist texture with rich coconut flavouring that comes from the quadruple power of coconut oil, coconut milk, flaked coconut and coconut extract. The heaviness of the cake is balanced out by the lightness of the smooth, creamy vanilla-lime icing which contains freshly grated lime zest and lime juice. The icing is then rolled in flaked coconut, adding an extra sweet crunch to every bite. The lime slice is there for visual appeal, though I suppose you could eat it if you want, or perhaps shove it into the bottle neck of your iced cold beer (we’re still at the beach, remember).
Now if you don’t mind, I need to go find my flip-flops and shake the fictitious sand out of my swimsuit.
Thanks for stopping by today,