Lima Colada Cupcakes

Makes 15 cupcakes or one loaf pan.

For the cupcakes:
Pre-heat the oven to 350F.

Mix the melted butter and sugar in the bowl of a stand mixer until the sugar is well-dissolved. Add the eggs one at a time, mixing well between each addition. Add the lime juice.

Sift together the flour, baking powder, and salt and add to the butter mixture alternately with the milk in 3 additions. Mix until just combined, then scoop the batter into lined cupcake tins. Bake until lightly browned and a toothpick comes out clean, about 25 minutes Allow to cool completely then frost.

Frosting:
Heat the coconut milk on the stove until it’s almost boiling (small bubbles around the edge) and then whisk in the flour. Continue whisking until the mixture resembles thick brownie batter, then stir in the extracts. Set aside and allow to cool completely.

Meanwhile, cream together the butter and sugar until it’s as smooth as you can get it then whip in the cooled flour/milk/extract mixture. Continue whipping until the mixture resembles whipped cream. Fold in coconut. Frost over completely cooled cupcakes.