Lime and Coconut Cupcakes

To the girl,

who wants to discover making sourdough

who will happily spend an hour discussing the intricate possible ingredients in a delectable dish

who softly sighs at the thought of a whole cellar full of her own preserved foods

that isn’t afraid to go skip diving with me (freeganing)

who will look at ceilings and bench space, wondering whether it’s possible to cure her own meat in a one bedroom apartment

who has spent the last 5 years perfecting the definitive banana bread

whose eyes would sparkle at the thought of a croquembouche challenge

who brought a watermelon to my home and now has Monkey Boy with hearts in his eyes, as there is nothing finer for him than watermelon

who has been living on the other side of the world and has been gone for far too long…

It’s wonderful to have you back my girl…


Lime and Coconut Cupcakes

125gms softened butter

1/3 cup sugar

1/3 cup honey

1 grated lime

juice of 2 limes

1 beaten egg

2/3 cup desicated coconut

1 1/3 cup s/r flour

Cream butter, sugar, honey, egg together. Add lime rind and juice. (Mixture will look a little curdled) Fold through dry ingredients and bake at 180C until golden.


1 tablespoon mascarpone**

50gms softened butter

1 cup icing sugar

juice of 1 lime

In a mixer add all ingredients together until they combined and have a gorgeous creamy icing texture.*

* I didn’t pipe it, but it would look better if it was done that way. (Some days just aren’t piping days…not even for friends you haven’t seen for years. Sorry W!)

** I had made my own mascarpone recently so had some to spare. You could easily just keep it as a butter icing though.

17 thoughts on “Lime and Coconut Cupcakes

  1. Pingback: RECIPES « Cityhippyfarmgirl's Blog

    • Hi hippy
      you gain in food reunions is my loss….still you already sound like an original – with all that meat drying in your bedroom … Will report from London and try the cup cakes .
      Any pasta making tips in the offing – inherited alot of flour from a certain friend of yours who is back in oz. so going to spend the winter experimenting with it !!! Any exciting suggestions ?


      • Oh I hadn’t thought of the loss from the otherside 😦
        For pasta, I always use semolina flour, (not sure what the lovely left you) and I think for favourite hand made pasta is pici. But also have a ravioli and orrecchiette recipe on here as well…. Let me know how you go, I’d love to know what deliciousness you come up with!


  2. As the salivating recipient of these cupcakes I can attest to both the deliciousness of the cake, and the generous spirit of the maker. It’s always a joy to be back, but to be welcomed into a sunny Sydney haven such as Brydie’s and to fill it with genuine discussion and interest; well that makes the cakes all the more sweet (a collective ‘aaawwww’ please!). Next up, a cure and a skip!


  3. What a lovely ode to a friend – she sounds a good one. The cupcakes look delightful and after I’ve polished off your Moroccan pumpkin I think I’d like one of these please.


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