Coconut lime mini cupcakes
4
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 15 min • Serves: 16 • Difficulty: Easy
These fluffy, zesty cupcakes are just the right size for a sweet pick-me-up any hour of the day
Ingredients
Reduced fat oil spread
50 g
Caster sugar
½ cup(s), (110g)
Egg(s)
1 medium
Lime juice
1 tbs
Lime rind
½ tsp, grated
Essence
1 tsp, (coconut essence)
Skim milk
2 tbs
White self-raising flour
1 cup(s), (150g)
Light cream cheese
80 g
Icing sugar
1 tbs
Shredded or desiccated coconut
2 tbs, or shredded
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 16 holes of a 24-hole (2 tbs/40ml capacity) mini muffin tin with 4cm-base, 2cm-high paper cases.
2
Using electric beaters, beat spread and caster sugar in a medium bowl until light and creamy. Beat in egg, then stir in lime juice, rind, desiccated coconut, skim milk and flour. Spoon mixture into paper cases and bake for 15 minutes or until skewer inserted in centres comes out clean. Transfer cupcakes onto a wire rack to cool.
3
To make icing, beat cream cheese and icing sugar with electric beaters in a small bowl until light and creamy. Spread cupcakes with a teaspoon of cream cheese mixture, then top with shredded coconut.
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