One Bowl Coconut, Lime & White Chocolate Cupcakes for Three

The other day while catching up on Jessica's baking over on How Sweet It is, I stumbled upon her recipe for one bowl vanilla cupcakes for two. Right away I knew this was going to be dangerous. See I have a husband who quite often likes a little sweet something after dinner, and pieces of chocolate just don't cut it for him (whereas I could quite happily lose a good half hour with a nice, solid bar). He wants pudding. Some kind of fresh-out-of-the-oven sweetness that goes perfectly with a good movie. Unfortunately I don't have all that many recipes in my repertoire that take less than 15 minutes and that don't require special ingredients. And that's about all the time that I'm usually willing to spend on a dessert that needs baking without prior planning. These cupcakes just added another.

I made these while watching the hockey, and while Jessica's super-vanilla cupcakes sounded pretty awesome I wanted to make something a little different. Why coconut, lime & white chocolate? Well apart from the fact that they go well together and I had them all on hand, they are three flavours that are among my favourites. And I wasn't really up for a super heavy chocolate-caramel cupcake. This time.

I used Jessica's white chocolate frosting recipe also - don't her red velvet brownies look just divine? They'll be on my to try list for sure!

1 egg white

2 tablespoons sugar

2 tablespoons butter, melted

1/4 teaspoon vanilla

the juice of 1/2 a lime  (next time I'd add zest too; these weren't limey enough for me)

1 small handful dessicated coconut

1/4 cup flour

1/4 heaping teaspoon of baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350 degrees. Line a muffin pan with 3 liners.  In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 3 cupcake liners.

Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.