Let the games begin... Key lime cupcakes.

Today I woke up trying to think what I wanted to do for my first post. I've really been in the mood for Key Lime anything lately. The whole world seems to be cupcake crazy at the moment, so that's where I'll start. It's my first time making this recipe, I'll take pictures to show how they turn out. Even a Vegan has a sweet tooth.

Key Lime Cupcakes


1 cup agave nectar
2/3 cup vegetable oil
1 14-ounce can coconut milk
1/4 cup rice milk
1/4 cup lime juice
3 tablespoons grated lime zest
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/2 cup shredded coconut (unsweetened)

Lime Buttercream Frosting

3 3/4 cup Confectioners cane sugar
1/2 cup earth balance spread
3-4 tablespoon rice milk
1 teaspoon vanilla
lime juice to taste

For the cake, combine nectar, oil, coconut milk, rice milk, lime juice and zest, and vanilla. In a large bowl Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Mix in the coconut. Pour the batter into a greased mini-cupcake pan, and bake for 18 minutes in a pre-heated 350° oven, or until the cake is done. Let the cakes cool for at least 10 minutes. To make the frosting, combine confectioners cane sugar, earth balance spread, rice milk, vanilla and lime juice. Beat at medium speed 1-2 minutes until creamy. Frost cooled cakes and top with lime slices.