Coconut Lime Frosting

It was the best of cupcakes; it was the....ha ha.  There's no "worst" cupcake here, but this is a tale of two cupcakes.

It was my son's 2nd birthday, and I couldn't decide what kind of cake I wanted--don't judge, he's too young to tell me!!  I REALLY wanted coconut-lime; I REALLY wanted chocolate almond.  So I made both.  Click here for Chocolate Almond Frosting. 

This Coconut-Lime Frosting is rockin.  It's sweet, tart, creamy, tangy; it's awesome!!! 

You need:

12-24 cupcakes, already prepared
1/2 a bag of powdered sugar
1 c. sweetened coconut, toasted
2 limes (zest and juice)
1 t. coconut extrace
1/2 c. butter
4 oz. cream cheese

In a medium mixing bowl, cream together the butter and cream cheese.

Use the small part of a grater to zest the two limes.

Make sure that as you zest, you only get the green part off.  If you grate the white pith into the zest, it will be bitter.  Put the zest into the bowl.  Cut the limes in  half and juice them into the bowl.  Add the coconut extract.

Add the powdered sugar.

Beat on a medium-high speed for about 5 minutes, until it's super creamy and wonderful.

To toast the cocount, put it in a small pan.

Stirring frequently, over medium heat, toast until golden brown.

Watch it closely, almost as soon as it is toasted, it will burn.

To frost your cupcakes, scoop your frosting into a pastry bag or other frosting device, frost with a butter knife, or use my fave method.  I put a gallon sized ziplock bag into a small bowl and fold the top over the sides of the bowl.

Scrape the frosting into the bag.  Pull the sides of the bag up and remove the bag from the bowl.  Press the air out of the bag and seal it.  Squeeze the frosting into a corner.  Cut about 1/4 to 1/2 inch off the corner of the bag.

Pipe the frosting onto the cupcakes.

This frosting will frost 24-30 cupcakes like this:

It will frost 12-15 like this:

Sprinkle toasted coconut on top of the cupcakes.