I suspect that I’m feeling fanciful and antsy because…well, probably because I’m an energetic person who has a hard time focusing when I don’t get out DO incredibly active things every day. I suspect this is why bicycle commuting works so well for me.
That’s really neither here nor there; what’s actually relevant is that I wanted to do something unexpected. I had been planning to make Chili Chocolate, and then I realized that would be very similar to Mels’ Mexican Hot Chocolate Cupcakes, and somehow that ended with me telling everything within IMing distance that I was going to make Coconut Chili Lime Cupcakes.
I’ve been waffling on what flavors to include where; the cupcakes will be coconut; I can use coconut oil instead of canola, and I’m told that will have an awesome fresh flavor (also, coconut oil is very versatile, I’m told). But where should the lime go? And the chili?
Eventually, I decided that since I was going to use chili powder instead of other forms because I wanted the smoky heat of the chili powder, it just makes more sense for it to go into the batter, and for me to make the frosting into a lime buttercream.
Once I figured out how I wanted to go about this, I modified and existing VCTOTW recipe for a coconut cupcake, and proceeded to waffle instead about how much chili powder to mix in.
6 (yes, 6) Limes, zested
1/3 cup coconut oil
3/4 cup granulated sugar
1 cup coconut milk
1/4 cup soy milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened shredded coconut
1/4 cup lime juice
Preheat the oven to 350 degrees, and line the cupcake tin.
Melt the coconut oil in it’s jar in a small saucepan with about and inch and a half of water over low heat. It takes a while for coconut to re-solidify, so once it is melted you can turn off the heat and it’ll be fine if you leave it on the stove top.
In a medium bowl, mix together the melted coconut oil and the sugar. Add the coconut milk, soy milk, vanilla, and lime zest.
Mix all those together.
I also mixed in the cup of coconut at this point, because I wanted to see what it would look like. I mixed in the quarter cup of lime, too.
Add the flour, baking soda, baking powder and salt. Mix until more or less smooth.
Fill the tins 3/4 of the way full, and bake for at least 23 minutes.
The glaze is a couple tablespoons of melted margarine that I added powdered sugar and lime juice to until I liked the consistency and flavor, and then I added about a teaspoon of chili powder to.
The chili powder turned the icing orange, and didn’t add too much spice (I think I’ll use Cayenne in the future) but did add some smokiness to the overall flavor.