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Lime Scented Coconut Nests

Lime Scented Coconut Nests

Get Ready

Servings: Serves 12Learn How to Scale This Recipe

Prep Time: 150 minutes

Cook Time: 14 minutes

Ingredients: Add ingredients to List

Lime Scented Coconut Nests
1 cup White all purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 cup Butter, unsalted, room temperature
3/4 cup Sugar
2 each Large eggs
2 tablespoon Fresh lime juice
1 teaspoon Vanilla extract
1 1/2 teaspoon lime zest
1/2 cup Nonfat buttermilk
3 oz cream cheese, at room temperature
11/2 cup Confectioners or powdered sugar, sifted
1 cup Sweetened dried coconut, shredded, 7 oz package
36 each Jelly beans, pastel colored

directions:

1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray liners with nonstick vegetable oil spray.
2. Make cupcakes. Sift flour, baking powder, baking soda, and salt into a medium bowl. Set aside. In a large bowl, use an electric mixer on medium speed to beat butter and sugar until light and creamy. Beat in eggs one at a time. Mix in lime juice, vanilla extract, and lime zest. On low speed, mix in half of flour mixture, then buttermilk. Mix in remaining flour mixture, just until incorporated.
3. Using a 1/4-cup measuring cup, divide batter evenly among 12 lined muffin cups. Bake just until a toothpick inserted in center of cupcake comes out clean and top feels firm, about 14 to 16 minutes. Cool cupcakes for 10 minutes in pan on a wire rack. Transfer cupcakes in their paper liners to wire rack to cool completely, about 30 minutes.
4. Make frosting. In a large bowl, use an electric mixer on medium speed to beat butter, cream cheese, lime zest, vanilla extract, and lime juice together until smoothly blended. Add confectioners' sugar and beat on low speed until frosting is smooth.
5. Use a small metal spatula to spread frosting over top of each cupcake, making a slight indentation in middle of frosting.
6. Place coconut in a shallow bowl. Dip each cupcake in coconut so that it clings to the frosting. Arrange 3 jelly beans in center of frosting to resemble eggs in a nest. Serve at room temperature. Cupcakes can be covered and refrigerated for up to two days.
Source: Hannaford fresh Magazine, March - April 2007

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Quantity Ingredients  
1 cup White all purpose flour  
1/2 teaspoon Baking powder  
1/2 teaspoon Baking Soda  
1/4 teaspoon Salt  
1/4 cup Butter, unsalted, room temperature  
3/4 cup Sugar  
2 each Large eggs  
2 tablespoon Fresh lime juice  
1 teaspoon Vanilla extract  
1 1/2 teaspoon lime zest  
1/2 cup Nonfat buttermilk  
3 oz cream cheese, at room temperature  
11/2 cup Confectioners or powdered sugar, sifted  
1 cup Sweetened dried coconut, shredded, 7 oz pack  
36 each Jelly beans, pastel colored  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 279 kcal (13%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 14 g (70%)
Cholesterol 56 mg (18%)
Sodium 225 mg (9%)
Total Carbohydrates 51 g (17%)
Dietary Fiber 5 g (20%)
Protein 11 g (18%)
Vitamins
Vitamin A 265 IU (5%)
Vitamin C 4 mg (6%)
Minerals
Calcium 40 mg (0%)
Iron 13 mg (21%)
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