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Mila’s Coconut Cupcakes

Bat Week Recipe - Coconut Cupcakes

Submitted by Mila Winter
Country of Origin: United States (Virginia)

Ingredients:
Cupcakes
1 cup (8 Tbsp) softened butter
½ cup sugar
Finely grated zest and juice of 2 limes (bat-protected)
Splash of vanilla (¼ tsp or so)
2 eggs
1 cup self-rising flour
1 tsp baking powder
1 cup dried, shredded sweetened or unsweetened coconut (bat-pollinated)

Frosting
1½ cup confectioner’s/powdered sugar
Finely grated zest and juice of 1 lime (bat-protected)
1 Tbsp melted butter
Splash of vanilla (¼ tsp or so)
2 Tbsp dried, shredded (sweetened or unsweetened) coconut (bat-pollinated)1 tsp green (or black bat) sprinkles (optional)
1 Tbsp thinly curled lime rind (optional)

Directions:
Preheat oven to 350 degrees F and line muffin pans with paper liners. In large mixing bowl, combine butter, sugar, and vanilla, and whisk or beat with mixer until fluffy. Add eggs, lime zest and lime juice and mix together. Slowly stir in flour, baking powder, and coconut. Divide the mixture into cupcake liners in muffin pan. Bake at 350 F for 15-20 minutes, until golden brown. Prepare frosting by mixing lime juice, butter, a splash of vanilla. and powdered sugar in a bowl and beating until smooth and creamy.

Remove baked cupcakes from heat and cool on cooking rack. Apply frosting to tops of room temperature cupcakes. Top cupcakes with shredded coconut, green/bat sprinkles, and curled lime rind. Share with friends & family and talk about how bats helped make this yummy treat possible! Serves 12. Preparation time: 10-20 minutes.

Additional Information:
Bats protect citrus (lime) from flying pests and, along with bees, pollinate coconut palm trees.