Monday, August 6, 2012

Grainless Wonder: Lime Coconut Cupcakes with Lime Cream Cheese Frosting

Put the Lime in the Coconut and eat them all up.
Coconut Lime Cupcakes. She put the lime in the coconut...I was so enamored of the cake Chuck made for me for my birthday, that I just had to try another version, using white beans. Honestly, if I didn't tell you they were made with beans, stevia and erythritol, you'd never know. Coconut and lime seem summery to me, and I also had the ingredients on hand. Noting having to run to the store is key for me. 

 Brother bought a coconut, he bought it for a dime
His sister had another one, she paid it for a lime.
She put the lime in the coconut, she drank them both up...

Every time I say the name of these cupcakes, I want to start singing the Harry Nilsson version of this song. Fortunately, this cupcake recipe will not give anyone a bellyache ( like the song says) because it is grain free, gluten free and sugar free. It's also pretty low carb, too, by my calculations, less than 6g per cupcake. Your calculation may differ.

No coconut shreds in them, but they do have excellent coconut flavor, ideally use the Frontier coconut flavoring; but real coconut extract will do. Coconut flour and coconut oil really up the flavor ante. The lime keeps them from being too sweet. You can buy the Boyajian Lime oil here, or over at Amazon, and in some good baking stores. You can leave it out if you want, but I'd double up on the zest if you do. I started out with a recipe I found called Healthy Yellow Cupcakes over on the blog Healthy Indulgences, and ran with it. They're topped with a decadent cream cheese frosting pumped up with some lime zest, lime juice and lime oil. I've used navy beans, as they have the least beany flavor, which totally disappears after the cakes stand for about 8 hours. Keep the frosted cupcakes refrigerated. We ate our first cupcakes after about 5 hours and noticed no bean taste at all. Just deliciousness.

Almost eaten all up.

Adapted from Healthy Indulgences

Coconut Lime Cupcakes with Lime Cream Cheese Frosting

1 15 oz. can of navy beans, drained
6 large eggs
1/3 cup coconut oil, melted
3/4 teaspoon pure stevia extract
2/3 cup granular erythritol
2 tsp. natural vanilla extract
2 tsp. Frontier alcohol-free Coconut Flavoring
1/2 tsp. Boyajian Lime oil
6 packed tablespoons of coconut flour
2 T lime zest
1/2 tsp. sea salt
1/2 tsp. baking soda
1 tsp. aluminum-free baking powder.

Preheat the oven to 350°F. Place 12 cupcake papers into a  cupcake pan, and spray the inside of the papers with cooking spray. Set aside. In a blender container or a food processor, place the beans, and all the ingredients through the lime oil. In a small bowl, mix the coconut flour, the lime zest the salt, the baking soda, and the baking powder. Set aside. Puree or process until perfectly smooth, scraping down the container as necessary. Add the coconut flour mixture and blend or process until mixed in completely. Fill the 12 prepared cupcake cups with the batter, place in the oven, and bake about 20-25 minutes until they are beginning to brown at the edges. Let stand on a rack about 10 minutes, then carefully remove the cupcakes from the pan and let cool completely on a rack before frosting. 

Lime Cream Cheese Frosting

1 8oz. package of cream cheese, softened
1/2 cup coconut oil, melted
1/2 cup granular erythritol
1/8 teaspoon pure stevia extract
1/2 tsp. Boyajian Lime oil
3 T lime zest
2T fresh lime juice
Pinch of sea salt

With a hand mixer, beat everything together in a medium size bowl, beat about 3-4 minutes until the erythritol dissolves and is no longer grainy. Frost cupcakes as desired. Make enough frosting for 12 cupcakes.

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