Ok, I'm cheap. I was waiting for someone (Santa) to give me one of Moskowitz’s cookbooks.
The first recipe I made out of Veganomicon was mini key lime-coconut cupcakes for the last Philly food blogger meetup. Can’t find key lime-coconut cupcakes in the index of your Veganomicon? That’s because it’s not there.
I knew I was making non-vegan mini key lime bars, but wanted a vegan counterpart. When I saw the coconut-lemon bundt cake recipe in Veganomicon, I immediately thought of banana-lime bread with lime glaze that I used to make that also used coconut. Bingo! Substitute lime for lemon, put the batter in a mini-cupcake pan, and slap a lime glaze on those suckers!
I liked these guys a lot. They were sweet, but not cloying. If you want cloying, just add a lime and cream cheese-like frosting. Cloying is good, too.
Key Lime-Coconut Cupcakes
1 ⅔ cups granulated sugar
⅔ cup vegetable oil
1 14-ounce can coconut milk
¼ cup rice or soy milk
¼ cup lime juice, (key lime or regular)
3 tablespoons grated lime zest
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cup shredded coconut, (sweetened or unsweetened)
Key Lime-Rum Glaze
¼ cup brown sugar
1 tablespoon rum
3 tablespoons lime juice, (key lime or regular)
- For the cake, combine sugar, oil, coconut milk, rice milk, lime juice and zest, and vanilla in a large bowl.
- Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Mix in the coconut.
- Pour the batter into a greased mini-cupcake pan, and bake for 18 minutes in a pre-heated 350° oven, or until the cake is done. Let cool.
- To make the glaze, combine brown sugar, rum, and lime juice in a small pan over low heat, stirring constantly for about 5 minutes until a thin syrup develops. Brush tops of cupcakes with glaze.