Key Lime Cupcakes for twenty five years

WELCOME to the new and improved (& self-hosted!) Cook, Bake, Nibble. This is something I’ve been trying to do myself for months- but after many changes (if you’ve been around here for a while, you know what I mean) I decided it was time to put the change into the hands of a professional. I have the amazing Cory from Zesty Blog Consulting to thank for my beautiful new site! If you’re one of my lovely subscribers, you may have to re-subscribe- check out the links on the upper right hand side of the page. But enough tech-y stuff for now, let’s talk about this weekend!

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In April, Nick’s parents celebrated their 25th wedding anniversary. An amazing accomplishment, one that deserves more than just a congratulations… a party, perhaps? Well, that was exactly what Nick and his sister thought- but with our busy schedules, planning something in April or May seemed doubtful. So we settled on a June celebration- a surprise celebration that they pulled off incredibly this past weekend.

I wanted to apologize for my lack of presence on the internet, but I didn’t want to mention anything in fear Nick’s mom would notice (she reads the blog) and ask me! In fact, I didn’t even feel like keeping the secret was hard until she emailed me two days before the party! Luckily, she had no suspicions and I kept my cool- and they were very, very surprised!

I spent the week before prepping all of the sides for the party. Nick and Emily decided on a pig roast, because it’s something they knew their parents had never had, and would enjoy- don’t worry, I didn’t do the roasting, or even the carving! I just took care of the sides.

Of course, I needed to bring a dessert for the few of us that are gluten/grain/dairy-free, so I whipped up a batch of cupcakes (what else?) to take with me as well. When I asked Nick what kind of cupcakes I should make, he didn’t waste a second deciding “Key Lime Pie”. Key Lime cupcakes it was.

Key Lime Cupcakes with tangy lime frosting {Grain/gluten-free, dairy-free}

Cupcakes

1 cup blanched almond flour
1/2 cup coconut flour
1 tsp baking powder
1/2 tsp salt
3 eggs
1/2 cup (heaping) raw honey, melted
1/4 cup key lime juice {regular works as well}
1/4 cup coconut oil, melted
1/2 cup coconut milk
1 tsp vanilla extract
zest from one lime

1. Preheat oven to 350 degrees. Whisk together flours, baking powder and salt. Set aside.

2. Beat eggs, melted honey, lime juice, coconut oil/milk, vanilla and lime zest until fully combined. Add dry ingredients to wet and mix well.

3. Spoon batter into a lined muffin tin. You can fill them almost all the way to the top, they’ll only rise slightly. Makes twelve.

Frosting
*I worked really hard on a refined sugar-free frosting this weekend, to no avail. I’ll keep working on it!*

1/4 cup coconut butter {or earth balance}
2-3 cups organic confectioners sugar
2 tbsp lime juice, more as needed
zest from one lime

1. Beat coconut butter with lime juice and 1 cup confectioner’s sugar. Add more sugar as needed to reach desired consistency. If frosting is too stiff, add a small amount more lime juice. Beat in lime zest and use a piping tip or spatula to spread on cupcakes. Top with a slice of lime, if desired.

These cupcakes were so. darn. good… if I do say so myself. Moist, rich and perfectly summery with the tangy lime taste. No one guessed they were grain-free in the least, I can definitely see myself bringing these crowd pleasers to events all throughout the warm months.

It was a beautiful day and a great evening, filled with lots of food, wine and celebration!

Happy (belated) Anniversary, Bev and John! You’re our inspiration! Here’s to 25 more.

xo

Tagged as: dessert