Prepare to embark on a culinary adventure that will transport you to a tropical paradise with these irresistible Limeginger Baby Cakes! Imagine biting into a perfectly moist, zesty cake that combines the bright punch of lime, the warm spice of ginger, and a luxurious coconut cream frosting that will make your dessert dreams come true. These adorable little cakes are not just a treat - they're a mini vacation for your palate, packed with flavors that will have your friends and family begging for the recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Dessert
Serves: 12 cakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lime juice
- 1 tablespoon grated lime zest
- 1 teaspoon ground ginger
- 1 cup coconut cream
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 12-cup muffin tin or line it with paper liners to prevent the cakes from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground ginger. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs to the butter and sugar mixture one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary to ensure everything is well combined.
- Mix in the lime juice and grated lime zest until fully incorporated into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spatula or a spoon, gently fold in any remaining dry flour that may be sticking to the sides of the bowl. The batter should be thick and smooth.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising during baking.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. The tops should be lightly golden.
- Once baked, remove the muffin tin from the oven and allow the cakes to cool in the pan for about 5 minutes. Then, transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the creamy coconut frosting. In a mixing bowl, combine the coconut cream and powdered sugar. Use an electric mixer to beat the mixture on medium speed until it becomes light and fluffy, about 2-3 minutes.
- Once the cakes have cooled completely, spread a generous amount of the creamy coconut frosting on top of each cake using a knife or spatula. You can also pipe the frosting for a more decorative look.
- For an extra touch, consider garnishing the frosted cakes with additional grated lime zest or a sprinkle of shredded coconut.
- Serve the Limeginger Baby Cakes with Creamy Coconut Frosting at room temperature and enjoy your delightful dessert!
Tips
- Room Temperature Magic: Ensure your butter, eggs, and other ingredients are at room temperature for the smoothest, most well-incorporated batter.
- Zest Like a Pro: When grating lime zest, only scrape the green part of the lime peel. The white pith underneath can add bitterness to your cakes.
- Don't Overmix: Mix your batter just until the ingredients are combined. Overmixing can lead to tough, dense cakes.
- Frosting Finesse: For the creamiest coconut frosting, chill your coconut cream in the refrigerator overnight and scoop off the thick, creamy top layer.
- Decorating Hack: Use a piping bag with a star tip for a professional-looking frosting finish, or simply spread with a knife for a rustic charm.
- Make Ahead: These baby cakes can be stored in an airtight container at room temperature for 2-3 days, or refrigerated for up to 5 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 75mg
