Coconut Margarita Ice Cream Cupcakes

There are going to be a few ice cream cupcake posts over the next couple of days. I need to get them all in by the 30th. Be sure to check out the ice cream cupcake roundup at the end of the month (link at end of post).

I made these cupcakes before we started the kitchen renovation (you can even see them in the freezer picture from the first day post). Because I was trying not to throw away any food when the renovation started, I made some really random foods. I had some coconut creme left from the coconut lime cupcakes, and everyone loved those cupcakes so I decided to whip up a batch. I ended up having enough creme to make 3/4 of a batch of cupcakes. I can’t really say how many normal sized cupcakes that recipe would make because I made a variety of cupcakes. But don’t worry I am sure I’ll be making it again (I dipped some in leftover ganache for Hubby to take to work, the rest were used for these ice cream cupcakes).

Once the cupcakes were done, I just needed some ice cream to go with coconut. I headed up to the local JP Licks to see what flavors they had this month. It was my lucky day because they had “Fresh Margarita” Sorbet. As you all know, coconut and lime is one of my favorite flavor combos, so I got a pint without hesitation.

I decided to try a couple options with these cupcakes. For some of them, I did the same thing I did last year, where I had a layer of cupcake, then ice cream (sorbet in this case), then frosting (again, I used up some coconut cream cheese frosting I had in the fridge). For other cupcakes, I cut them in half and put the sorbet in the middle.

I liked the sandwich variety better because it wasn’t so cold against my teeth biting into the cupcake. Hubby also preferred the sandwich variety. But they were all delicious no matter what. *Note* I didn’t make these dairy free, but I did have to try one and they’re REALLY good. If you can find margarita sorbet, I highly recommend this combo.

Coconut cream cheese frosting – from Hello! Cupcake
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut

Beat the cream cheese and butter in a mixer bowl until light and fluffy.

Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream.

Beat in the salt, coconut flavoring, and vanilla extract.

Continue beating until mixture is smooth and spreadable.

Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin.

Fold in the shredded coconut.

I am submitting these cupcakes into the blogging event hosted by Cupcake Project and Scoopalicious. Be sure to check back to vote for their reader’s choice cupcakes. Voting will be the first week in June.

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16 Responses to “Blackberry Lime Curd”

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    1
    Mal @ The Chic Geek — March 18, 2013 at 10:01 am

    How yummy, and the color is so beautiful!

    • beantownbaker — March 18th, 2013 @ 10:59 am

      Yes, I absolutely love the color of this curd!

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    2
    Megan — March 18, 2013 at 10:41 am

    I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.

    • beantownbaker — March 18th, 2013 @ 11:00 am

      The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.

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    3
    Ashley Bee (Quarter Life Crisis Cuisine) — March 18, 2013 at 2:16 pm

    I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?

    • beantownbaker — March 18th, 2013 @ 3:21 pm

      Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.

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    4
    Shannon — March 19, 2013 at 10:13 am

    this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…

    • beantownbaker — March 19th, 2013 @ 12:48 pm

      Key lime curd – YUM! Did you juice them yourself? They’re so tiny.

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    Sues — March 19, 2013 at 11:21 am

    I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂

    • beantownbaker — March 19th, 2013 @ 12:47 pm

      I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…

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    Michelle — March 21, 2013 at 7:51 am

    This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.

    • beantownbaker — March 25th, 2013 @ 1:18 pm

      I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…

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    Jenny — April 2, 2013 at 3:03 pm

    If you make a cake or something with the curd in it or on it does it need to be refrigerated?

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    Emily — October 20, 2013 at 1:38 pm

    This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx

    • beantownbaker — October 23rd, 2013 @ 12:26 am

      It made probably 2.5-3 cups of curd. Hope you enjoy it!

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