Why choose between a cocktail and dessert, when you could have both! We have combined the flavours of rum, coconut and lime together in these delicious cupcakes that are then topped with a cream cheese icing.
Advertisement - Continue Reading Below
For the sponge
- 125 g unsalted butter, softened
softened
- 125 g caster sugar
- 3 medium eggs, beaten
- 125 g self-raising flour
- 25 g desiccated coconut
- Finely grated zest and juice 1 lime
For the syrup
- Juice 2 limes
- 25 g caster sugar
- 2 Tbsp. coconut rum, we used Malibu
For the icing
- 150 g full-fat cream cheese
- 75 g icing sugar, sifted
- 150 ml double cream
- Finely grated zest 1 lime, optional
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole cupcake tin with paper cases. For the sponge, beat butter and sugar in a bowl until light and fluffy. Gradually beat in eggs. If mixture looks like it might curdle, beat in a spoonful of flour. Fold in remaining flour, coconut, lime zest and juice until combined.
- Step 2Divide mixture among cases and bake for 15-18min, until just golden and a skewer inserted into the cakes comes out clean.
- Step 3Meanwhile, bring syrup ingredients to boil in a small pan, stirring occasionally. Bubble for a few minutes. Set aside.
- Step 4When cakes come out of the oven, brush over the lime syrup. Transfer to a wire rack and cool completely.
- Step 5Beat cream cheese and icing sugar until smooth. Add cream and whisk until thick enough to pipe. Pipe on to cakes and sprinkle with lime zest, if using, before serving.
To store Store covered in fridge for up to 2 days. Allow to come up to room temperature before serving.
Per serving:
- Calories: 321
- Protein: 4g
- Fat: 21g
- Sat fat: 13g
- Carbs: 28g
- Sugars: 20g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
