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Key Lime Coconut Cupcakes

April 10, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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key lime recipeskey lime recipeskey lime recipeskey lime recipes

There are no words to describe how much I love key lime pie.  Or coconut (example HERE).  But key lime pie can sometimes be an undertaking to make.  So what do you do at 10:00 pm when you’re craving key lime pie?  You make Key Lime Coconut Cupcakes of course.  The tart lime combined with fresh coconut and butter cream goodness, well just trust me my Loves these are a MUST bake.  truly, MKR  

Key Lime Coconut Cupcakes
Yields 12
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. For the cupcakes...
  2. 1 cup all purpose flour
  3. 3/4 cup self-rising flour
  4. 1/2 cup (1 stick) unsalted butter, room temperature
  5. 1 1/4 cup sugar
  6. 2 large eggs
  7. 3/4 cup buttermilk
  8. 3 tablespoons fresh lime juice
  9. 1 1/2 cups unsweetened coconut flakes
  10. 3-4 drops of green food coloring
  11. For the frosting...
  12. 1/2 cup solid vegetable shortening
  13. 1/2 cup (1 stick) butter or margarine softened
  14. 1 teaspoon clear vanilla extract
  15. 4 cups sifted confectioners' sugar (approximately 1 lb.)
  16. 2 tablespoons milk
  17. 2 tablespoons fresh lime juice
  18. 2-4 drops of green food coloring
Instructions
  1. For the cupcakes...
  2. Preheat oven to 350°F.
  3. Line standard muffin pan with 12 paper liners.
  4. Whisk both flours in medium bowl.
  5. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time.
  6. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
  7. Add food coloring (you want your batter to look a light green)
  8. Gently mix in coconut.
  9. With a small ice cream scoop scoop batter into each liner filling 3/4 of the way up.
  10. Bake cupcakes until toothpick inserted into center comes out clean, 20 to 25 minutes.
  11. Cool 10 minutes. Remove from pan; let cool and frost!
  12. Garnish with fresh lime slices if so desired.
  13. For the frosting...
  14. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  15. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  16. Gradually add milk; beat at medium speed until light and fluffy.
  17. Add lime juice and food dye, mix thoroughly.
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Peter Cottontail Toasted Coconut Easter Cupcakes

April 3, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Peter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On MarthaPeter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On MarthaPeter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On Martha

I’m not one to take the cutesy, themed approach to the holidays, but when Wilton and Peeps sent me their Easter collaboration, well I mean how could I resist those ears?!  So for this holiday, and because no one can say no to a Peep or Wilton’s amazing goodness I give you the most amazing of Easter Cupcakes.  The Peter Cottontail Toasted Coconut Cupcake.  A combination of chocolate, toasted coconut, sweet vanilla frosting, and bunny ears.  Happy Easter Loves.  truly, MKR    

P.S.  The adorable cupcake pedestals are currently on sale HERE.

Peter Cottontail Coconut Cupcakes
Yields 24
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 3 cups sugar
  2. 3 cups all-purpose flour
  3. 1 1/2 cups unsweetened cocoa powder
  4. 1 tablespoon baking soda
  5. 1 1/2 teaspoons baking powder
  6. 1 1/2 teaspoons salt
  7. 1 1/2 cups buttermilk, room temperature
  8. 3/4 cup vegetable oil
  9. 3 large eggs
  10. 1 1/2 teaspoons pure vanilla extract
  11. Wilton Ready to Decorate White Icing
  12. 2 cups unsweetened coconut
  13. Wilton & Peeps Cupcake Combo
Instructions
  1. Preheat oven to 350 degrees.
  2. Line standard muffin pan with paper liners.
  3. In a large mixing bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine.
  5. Add eggs and vanilla extract, whisk until smooth.
  6. Divide batter evenly among muffin cups (about 2/3 of the way full)
  7. Bake 12-18 minutes. **I insert a toothpick in the center of the cupcake to check if cupcakes are done, toothpick should come out clean with a few crumbs attached.** Once baked transfer to wire rack and let completely cool.
  8. While cupcakes are baking spread the coconut over a cookie sheet and set to broil for 3-5 minutes. Coconut will toast quickly so keep an eye on it and stir once or twice. Cook until golden brown.
  9. Once cupcakes are cooled frost liberally with Wilton Read to Decorate icing.
  10. Dip into toasted coconut and mold to make a round dome. Add additional coconut till icing is completely covered.
  11. Add Peep ears and an additional cupcake cup for appeal.
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This post was sponsored by Wilton, a brand which I adore and helps make WOM possible.  Recipe and images original to WOM.

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The Tupelo Honey

March 17, 2014
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Tupelo Honey, one of the best southern cocktails

With today being St. Patrick’s Day there’s no doubt we’ll all be enjoying a libation.  And while some will be drinking Guinness and others Irish Whiskey, I’ll be partaking in my new favorite, The Tupelo Honey.  With a mix of honey bourbon and plenty of lime this beverage is sure to become one of the best southern cocktails around.  So cheers to the South, cheers to the Irish, and cheers to Mondays!  truly, MKR

Photograph Rustic White

The Tupelo Honey
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Prep Time
3 min
Total Time
3 min
Prep Time
3 min
Total Time
3 min
Ingredients
  1. 2 oz. Honey Bourbon such as Jim Beam Honey
  2. 4 oz. club soda
  3. The juice of 1 lime plus more for garnish
  4. Cilantro sprigs for garnish
  5. Honey for garnish
Instructions
  1. In a rocks glass full of ice (or I prefer 1 or 2 large ice cubes, try the spheres or large cubes) add lime juice, whisky, and club soda.
  2. Stir lightly, garnish with cilantro, limes, and a dash of honey.
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