1 box white cake mix
3 egg whites
1 14-oz can unsweetened coconut milk
1/4 cup extra virgin olive oil
1/4 cup water plus 2 T. (divided)
2 limes, juiced and zested
2 cups confectioner's sugar
6-oz can sweetened condensed milk
1 12-oz bag sweetened flaked coconut
| | Preheat oven to 350 degrees. Grease a 24-count mini muffin tin. In a large mixing bowl, combine first four ingredients and mix well with a hand mixer until lumps almost disappear. Add 1/4 cup water, 1/2 of the lime juice and half of the zest. Beat until smooth. Fill cups 3/4 full and bake 15-17 minutes or until done. Remove and cool on rack for 5 minutes. Repeat until all batter is used. In a small mixing bowl, combine powdered sugar, condensed milk and remaining lime juice and zest. (If too thick, add some of the remaining water.) Put coconut onto a plate for dredging cupcakes. Roll
each cupcake top in icing to coat then dredge in coconut.
|
|
