Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick or 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) unsweetened coconut milk, full-fat
  • ¼ cup (60ml) sour cream
  • 1 teaspoon vanilla extract
  • ½ cup (50g) shredded coconut, unsweetened
  • ½ cup (1 stick or 113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons lime juice, freshly squeezed
  • 1 teaspoon lime zest
  • 2-4 tablespoons heavy cream or milk
  • Pinch of salt
  • Blue food coloring gel (optional)
  • 1 cup (200g) granulated sugar
  • Gel food coloring (yellow, orange, brown)
  • Candy shells, edible pearls, or other beach-themed decorations

Instructions:

  1. Prepare the Edible Sand: Combine sugar and gel food colouring, then bake.
  2. Preheat and Prepare: Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  3. Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  4. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  5. Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Fold in Coconut: Gently fold in the shredded coconut.
  8. Fill Cupcake Liners: Fill cupcake liners about 2/3 full.
  9. Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Cool: Let cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  11. Make the Lime Buttercream: In a large bowl, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until combined.
  12. Add Lime Flavor and Color: Beat in the lime juice, lime zest, and salt. Add heavy cream or milk, one tablespoon at a time, until desired consistency is reached. Add blue food coloring gel, if using, and mix until evenly tinted.
  13. Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the lime buttercream using a pastry bag and star tip.
  14. Decorate: Sprinkle edible sand around the edges of the frosting. Top with candy shells, edible pearls, or other beach-themed decorations.