1/2 cup butter, room temperature
1 1/4 cup sugar
2 Tbs. lemon zest
Juice from 1/2 lemon
1 Tbs. lime zest
Juice from 1/2 lime
2 eggs
1 tsp. coconut extract
1 tsp. lemon extract
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup milk
Blue food coloring
Frosting:
1 cup salted butter, room temperature
4 cups powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 tsp. lemon juice
1/2 tsp. lime juice
2 Tbs. milk
Wilton Royal Blue and Teal gel coloring
Directions:
1. Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add lemon and lime zest and juice, eggs, and coconut extract. Cream together.
2. Add baking powder, baking soda, salt, and half the flour. Mix well. Add half the milk and remainder of flour. Mix well. Add remaining milk. Mix well. Add food (or gel) coloring to batter until desired color is reached.
3. Place liners in a muffin pan. Fill each 2/3 full. Bake for 18-20 minutes or until toothpick inserted comes out clean. Allow cupcakes to cool in pan for 10 minutes then remove to a cooling rack. Allow to cool completely before frosting.
4. For Frosting - In a large bowl, cream butter on medium speed until smooth. Add 2 cups of powdered sugar, 1 cup at a time beating in between cups. Add vanilla, coconut extract, lemon juice and lime juice. Mix well. Add 1 Tbs. of milk. Mix well. Add one cup of powdered sugar. Mix well. Add 1 Tbs. of milk. Mix well. Add remaining cup of powdered sugar. Mix well. Add more milk, 1 Tbs. at a time, until desired consistency is reached. (Frosting should still be stiff) Add blue and teal coloring, a little at a time, mixing on medium speed until desired color is reached. Pipe onto cupcakes.
Makes 24 cupcakes