Summary

Ingredients

For the dough:

• 200 g flour
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 170 g butter, soft
• 200 g suar
• 2 large egg (s)
• 1 teaspoon vanilla extract
• 1 teaspoon, heaped lime zest, grated
• 1 ½ tablespoon lime juice
• 125 ml buttermilk
• 100 g desiccated coconut

For the cream:

• 50 g chocolate, white, melted
• 55 g butter, soft
• 225 g powdered suar
• 1 pinch (s) salt
• 0.5 teaspoon ½ vanilla extract
• 0.5 tablespoon ½ lime juice
• 25 g sour cream

Moreover:

• Lime zest, grated for garnish

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Instructions

1. Preheat the oven to 180 degrees and line a muffin tin with baking tins.
2. Mix the flour, baking powder, salt and set aside.
3. Mix the softened butter with the sugar until creamy for about 5 minutes, then stir in one egg at a time. Add the vanilla extract, lime zest and juice and stir in well. Now stir in the flour mixture alternately with the buttermilk. Finally fold in the coconut flakes and pour the dough 2/3 full into the prepared muffin cups. Bake in the oven for about 25 minutes, they shouldn`t get too dark. You can also do a chopstick test on one. Take out and let cool in the mold for about 10 minutes.
4. Then let cool down completely on a wire rack.
5. In the meantime, you can prepare the cream by melting the chocolate over a water bath and setting it aside.
6. Briefly stir the softened butter until creamy and then stir in the powdered sugar on a low level. It is now a little crumbly, then add the salt, vanilla extract, lime juice, sour cream and the melted butter. Mix everything together and put it in a larger freshness bag. Cut off a corner and apply the cream to each muffin in a spiral from the outside in. Finally garnish everything with a little lime zest.
7. If you like a lot of cream, double the amount. I think it`s so perfect, the batter makes 15 cupcakes.