I made these right before going to Mr. Custom Taste's father's house for a weekend vacation and tons of grilling. Before we left I was trying to use up any fresh produce that might not last much longer. We had recently bought some coconut oil and had just a few limes left. So my "ah-ha!" moment ended me wanting to make a lime and coconut poke cake or cupcakes then finally mini-cupcakes. Well they took on a whole mind of their own. Let me just say apparently I am great making stuff that should have cheese it in cheeseless. My sister-in-law was the first to say they reminded her of a key-lime cheesecake. After that was said, everyone else started agreeing, even I didn't notice it. With summer winding down, I suggest taking this to the next BBQ. Sweet enough to please any sweet tooth and light enough to keep everyone happy.
Shopping List
Prep 15 Minutes
Cook 15 Minute per batch
Yield 36 cupcake bites
Preheat oven to 400 degrees
In your mixing bowl mix together; oil, lime juice, agave, and goat milk
Mix until smooth
Add in your flour 1/2 cup at a time to ensure even mixing
Once the flour is all in, add the baking soda and let mix thoroughly
Drop in your vinegar and allow to mix until fizzing stops
Set mix off to the side
Line your mini muffin tins with liners or grease them
Fill each tin with 1 Tbsp or until 3/4 of the way full
When all tins are filled and oven is at 400, drop down the temperature to 350
Put muffins into the oven
Let each batch bake for 15 minutes
Test with toothpick to ensure doneness
Allow to cool before eating or decorating
Serving
1 cupcake bite
Storing and Reheating
Best to stack on top of each other in a lidded container. Place in the fridge for up to 1 week
Nutritional Information
Calories 50
Fat 3g
Carbs 5g
Protein 1g
Cost Information
Recipe Cost:$1.00
Cost Per Serving:$0.03
Tricks
-Preheating the oven to at least 50 degrees more than needed for baking helps to ensure the cupcake will get a nice even domed top.
Shopping List
- 2 Large Limes Juiced
- 1/2 Cup Coconut Oil
- 3/4 Cup Goat Milk
- 2 TBSP Agave
- 1 TSP Baking Soda
- 1 TBSP Vinegar
- 1 1/2 Cup Flour
Hardware
Mixing Bowl
Mixing Spoon
Measuring Cup, TBSP and TSP
Muffin Tin
Muffin Liners
Zester
Citrus Press
Toothpick
Time 45 MinutesPrep 15 Minutes
Cook 15 Minute per batch
Yield 36 cupcake bites
Time To Get Baking!!!
In your mixing bowl mix together; oil, lime juice, agave, and goat milk
Add in your flour 1/2 cup at a time to ensure even mixing
Once the flour is all in, add the baking soda and let mix thoroughly
Drop in your vinegar and allow to mix until fizzing stops
Line your mini muffin tins with liners or grease them
Fill each tin with 1 Tbsp or until 3/4 of the way full
When all tins are filled and oven is at 400, drop down the temperature to 350
Let each batch bake for 15 minutes
Test with toothpick to ensure doneness
Allow to cool before eating or decorating
Serving
1 cupcake bite
Storing and Reheating
Best to stack on top of each other in a lidded container. Place in the fridge for up to 1 week
Nutritional Information
Calories 50
Fat 3g
Carbs 5g
Protein 1g
Cost Information
Recipe Cost:$1.00
Cost Per Serving:$0.03
Tricks
-Preheating the oven to at least 50 degrees more than needed for baking helps to ensure the cupcake will get a nice even domed top.
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