Coconut Lime Cupcakes

Coconut Lime Cupcakes | www.revamperate.com Coconut Lime Cupcakes | www.revamperate.comPut the lime in the coconut and shake it all up…

That’s what I was singing the whole time I was baking these coconut lime cupcakes, naturally. What else?

Despite the fact that I’m not very fond of coconut, I have a few exceptions – with a lot of lime or in a pina colada. These cupcakes are a good blend of coconut and lime, so I actually really liked them. I try not to be my own taste tester though…I rely on Andrew and my coworkers and they all gave me a huge thumbs up!

These very soft and moist coconut lime cupcakes are baked with a combination of coconut oil, coconut extract, coconut milk, lime juice and lime zest for maximum flavor. I know it sounds like a lot, but that’s how you get the best flavor! Then they’re topped with smooth coconut lime buttercream and coconut shavings. This is summer in a cupcake, guys! I hope you like! 

Coconut Lime Cupcakes | www.revamperate.com For the coconut lime cupcakes:

  • 1¼ cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup sugar
  • ½ cup coconut oil
  • zest of one lime
  • 4 Tbsp lime juice (approx. one lime)
  • 1 tsp coconut extract
  • ¾ cup coconut milk (from a can)

Preheat the oven to 350 degrees. Line a cupcake pan with liners and set aside. 

Toss together the flour, baking powder, baking soda, and salt in one bowl and set aside.

In the bowl of your mixer fitted with a whisk attachment, whisk together the eggs and sugar. Then add the oil, lime zest and juice, coconut extract, and coconut milk. Slowly mix in the dry ingredients a little at a time until fully combined. Do not over mix.

Divide the batter between the cupcake liners and bake for 14-16 minutes until an inserted toothpick comes out clean. Set the cupcakes aside to cool. 

Coconut Lime Cupcakes | www.revamperate.comFor the coconut lime frosting:

  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 tbsp lime juice
  • 1 tbsp lime zest
  • 1 tsp coconut extract
  • 1 tsp heavy whipping cream
  • Plus coconut flakes for topping, optional

Beat the butter until fluffy, about 3 minutes. Add the powdered sugar in batches until smooth, scraping the bowl in between. Add the lime juice, zest, coconut extract and whipping cream and beat the frosting for another 2 minutes until fluffy. 

Pipe the frosting onto the cooled cupcakes and sprinkle with shredded coconut and/or a lime wedge! One bite of these is the perfect combination of coconut and lime that will transport you to a tropical island with a drink in your hand. So if anyone needs me, you know where I’ll be…

Coconut Easter Egg Hunt Cupcakes

Coconut Easter Egg Hunt Cupcakes | RevamperateWith Easter coming up at the end of the month, I’m really excited to share a new recipe for these fun coconut Easter egg hunt cupcakes over on RecipeChatter’s website! 

These coconut cupcakes are topped with vanilla buttercream and green coconut shavings to look like grass and garnished with chocolate egg candies to look like an Easter egg hunt. They’re super easy to make, and you won’t believe how easy it is to dye coconut any color you want. 

So head over to RecipeChatter for the whole recipe, and stay tuned to the blog for more Easter ideas this month!

Raspberry Coconut Macaroons Dipped in Chocolate

Raspberry Coconut Macaroons Dipped in Chocolate | Revamperate Raspberry Coconut Macaroons Dipped in Chocolate | RevamperateIt took me a couple tries to get this recipe right. While regular coconut macaroons are quite simple with so few ingredients, I learned that adding other ingredients and flavors changes the consistency of the macaroon. I tried baking with jam to give them a raspberry flavor, and originally it made them seem kind of rubbery. After manipulating the recipe a bit and decreasing the amount of jam, I had these yummy raspberry coconut macaroons. Then to make them even better, I dipped them in dark chocolate. Obviously.

The great things about these cookies is how easy they are to whip up! No mixer required, just a food processor, and honestly, even that’s not required. Nothing has to stop you from making these, and as far as desserts go, these are on the healthy end of the scale. Well, minus the chocolate I guess. 

PS – shoutout to my mom! It’s her birthday today 🙂 

Raspberry Coconut Macaroons Dipped in Chocolate | RevamperateIngredients (makes 10-12 macaroons):

  • 2 1/2 cups shredded or flaked coconut (I prefer sweetened)
  • 1/3 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup seedless raspberry jam
  • 2 egg whites
  • Pinch of salt
  • 4 oz dark chocolate 

Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat. 

In a food processor, process the coconut for about one minute. Add the sugar, raspberry jam and vanilla and pulse several times until well-mixed. Add the egg whites and pulse until combined. 

Use a cookie scoop to scoop balls of coconut onto the prepared cookie sheet. They can be somewhat close together because the macaroons won’t spread much. Bake for about 28 minutes until lightly brown around the edges, and cool completely on a wire rack before removing from the parchment.

Once completely cool, begin melting the chocolate. I like to melt chocolate in the microwave, so I melt the chocolate on the defrost setting and stir until full melted. Carefully hold the macaroons by the tops, dip the bottoms into the chocolate and set back on the parchment to set. If you prefer, you can also drizzle the chocolate over the tops of the cookies. Enjoy!

Easy Homemade Mounds Bars

Homemade Mounds Bars | Revamperate Homemade Mounds Bars | Revamperate

I’m baaaack. I mean, technically I was back on Thursday but just kept my vacation rolling a bit and it was absolutely wonderful. I have to say I totally recommend Carnival Cruises to anyone looking for a reasonable vacation. They have excellent customer service, and we really enjoyed the food, shows and sunbathing. I think I ate enough soft serve to last a lifetime…oops. But it was a blast! We had fun celebrating Andrew’s birthday on board, especially at their piano bar (my fav). Unfortunately we came home a bit sunburnt, but also a bit tan and definitely refreshed. Oh and, not to brag or anything, but I won the Friends trivia challenge and Andrew won Harry Potter trivia, so we both won 24 carat gold plastic ships on a stick. It’s OK to be jealous 😉

We stopped in Catalina and Ensenada, and the views on Catalina are breathtaking, but Ensenada was another story. I’ve been to both before, but I wouldn’t go to Ensenada again unless I had money to do some kind of cool activity like horseback riding or ATVs or something. Next time I’m in Catalina, parasailing is definitely on my bucket list. We tried to keep our spending low during this trip, so we didn’t buy food off the ship or do any of the extra activities, just sightseeing, which was fine with me. After several days away, it’s nice to be home. 

PS – I finally read #GIRLBOSS on the cruise and it was as awesome as everyone says it is! If you’re an aspiring businesswoman (a.k.a a #GIRLBOSS in the making) you should definitely consider reading it. Plus, Sophia Amoruso is quite entertaining, not to mention brilliant. 

Anyway, it’s back to the real world today. Resounding sobs all the way around…and to top it off I am starting work in my new office today, which means spending an extra hour a day in a car. Yeah, I’m not happy about that but fingers crossed for a good first day!

Let’s celebrate another Monday with a super easy recipe for homemade Mounds bars using only five ingredients, and only three of them are truly essential. Easy peasy! Normally I’m not a huge coconut fan, but I do really like coconut and chocolate together, and because these Mounds bars are so sweet, I’m in chocolate heaven with one bite. 

The great thing about these candy bars is that they’re semi-healthy. OK, that’s probably subjective, but look at those ingredients! They’re made with coconut oil and honey, which keeps them really healthy, and at least dark chocolate is the best chocolate for you. No need to feel guilty about eating one! 

Now, let’s make some Mounds! 

Homemade Mounds Bars | Revamperate
Ingredients:

  • 2 cups dark chocolate chips or baking chocolate (high quality)
  • 2 cups unsweetened shredded coconut (sweetened is ok)
  • 6 tbsp coconut oil, melted
  • 2 tsp honey
  • 1/2 tsp vanilla

First, line a square pan with parchment paper. This recipe won’t fill your entire pan, and you don’t need it to because it’s easy to shape. 

Melt the coconut oil in the microwave, which will only take a couple seconds, especially because coconut oil is a liquid when above a certain temperature. Since it’s hot right now, you won’t have to worry about melting it much. In a bowl, combine the coconut shavings, coconut oil, honey and vanilla and mix with your hands or a spoon. With your hands, press the coconut mixture into the pan as you would if you were making rice krispie treats. It probably won’t take up your entire pan and that’s fine. Just press your coconut until the end is straight. 

Homemade Mounds Bars | Revamperate Homemade Mounds Bars | Revamperate
Move the pan to the refrigerator for the coconut to harden. This is why I used coconut oil – it hardens when cooled, which makes these easier to dip in chocolate. 

While the coconut chills, melt the chocolate on defrost mode in 30-second increments until it’s completely melted. The chocolate should be a thin dippable consistency, but you can add a little bit of vegetable oil or coconut oil to smooth it out until it’s ready for dipping. I like to add oil to thin out my chocolate because it makes dipping much easier. 

Take the coconut out of the fridge and pull out the parchment. With a sharp knife, cut the coconut into bars, about 1 inch wide and 2 inches long. Use a fork or dipping tool to cover them in dark chocolate and set back on the parchment. While still wet, I sprinkled on a little more coconut. Keep them on the counter to harden naturally (this will take a long time) or leave them in the fridge to speed up the process.

Eat and enjoy! Remember, no need to feel guilty about these!

Easy Coconut Macaroons with Chocolate Drizzle

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Hey there, let’s talk coconuts today. National Macaroon day is this Sunday, so I’m a little ahead of the game. Whatevs, just trying to be progressive…So what goes best with coconut? My personal answer: chocolate! Don’t get me wrong. Coconut and pineapple are a close second (particularly when it’s in a blended pina colada), but I thought dark chocolate would be the perfect match for these super easy coconut macaroons. You’d be surprised how much you can do to change up a classic coconut macaroons. All the coconutty recipes in my head will be coming to life sometime this summer.

I don’t think I’ve ever made cookies with so few ingredients before. That’s how easy these are. Let’s get started.

Ingredients (makes 10-12 coconut macaroons):

  • 3 egg whites
  • 1 tsp vanilla
  • 3/4 cup granulated sugar
  • 1 7 oz. package of shredded sweetened coconut
  • 1/2 cup dark chocolate chips
  • 1 tbs vegetable oil

First, use a whisk attachment to beat the egg whites for about a minute until they are foamy. Beat in the sugar and vanilla. Then fold in the coconut with a spatula. Use something like an ice cream scoop to scoop balls out of the coconut and place on a lined cookie sheet. You can also use a cookie scoop, but I preferred the size of the ice cream scoop so that they’re about 1 1/2 inches.

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Bake the macaroons on 325 degrees for about 8 minutes until the top has a tiny bit of brown. Remove promptly to keep the macaroons from getting crunchy – there’s nothing worse than a crunchy macaroon! While they cool, melt together the chocolate chips and vegetable oil.

You can melt the chocolate several ways:

  • In a saucepan on the stove, melt the chocolate chips and oil on very low heat, stirring consistently
  • In the microwave on defrost mode in 30 second intervals
  • Using the double broiler method

In this case, my personal choice was the melt it in a saucepan. The oil keeps the the chocolate really thin, so it’s perfect for drizzling. Use a spoon to drizzle the chocolate over the coconut macaroons and let them sit out for the chocolate to harden, which may take some time.

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Once dry, dig in! The chocolate and coconut make a wonderful combination of sweet but refreshing. These really easy coconut macaroons are probably one of the easiest cookies you can make in a pinch, but people will never guess it. Enjoy!