After those unsuccessful trials in the kitchen, I took a new approach. I decided to ditch the wacky cake batter in favor of a true coconut cupcake and then spoon in the filling. Success! Well, mostly. The cupcake came out a little more dense than anticipated, but it was still good. It seemed like what you would get if a tart shell and cupcake had a love-child filled with key lime cheesecake. It wasn’t quite a cupcake because it wasn’t as fluffy as you’d expect, but it wasn’t a tart, either. The tartcake was born!
The hubs - who doesn’t like coconut – offered to be a taste-tester for me, but only had one bite because, go figure, he didn’t like that it tasted like coconut. He couldn’t even make it to the key lime filling. But don’t feel bad because he didn’t like the cupcake. There was some extra filling leftover, so I put that in a ramekin and baked it off for a little bit so he was able to get a crustless mini key lime cheesecake out of the deal. That, for the record, he did enjoy.
After having one, I am pleasantly surprised at my first black-bottom inspiration attempt. Just because it wasn’t exactly what I was envisioning didn’t make it any less delicious. A coconutty cupcake with a tangy, creamy key lime cheesecake filling.
Thanks to Coconut and Lime for hosting this contest, and even if I don’t win the contest, I’m a winner because I go the confidence to try something totally new, and to persevere even after my initial miserable failure! (Which is a miracle considering what a pain in the rear juicing those itty bitty key limes is! I’m glad I have my juicer!)
Next time I try these I may try a different cupcake recipe to see if the density was a result of the cupcake recipe or a result of adding in the cream cheese filling and consequently changing how a normal cupcake would have baked.
Adapted From Domestic Diva Mysteriesand Cookie Madness
5 oz cream cheese
2 Tbsp plus 2 tsp Sugar
1 Tbsp key Lime Juice
1 Egg White
2 tsp Sour Cream
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
¼ c milk and 1/3 cup milk, divided
1/3 cup heavy cream
1/2 cup shredded coconut
½ tsp coconut extract
Preheat the oven to 350 degrees. Place cupcake liners in the cupcake pan.
Separate the egg. Beat the egg white until it forms gentle peaks, but isn't dry. Set aside.
This made 11 cupcakes for me with a little filling leftover.