Lime and Coconut Snowballs

cook 10 mins
  • 12 shop-bought vanilla or lemon cupcakes
  • 1 1/2 tablespoons shredded coconut
  • 250 g (8 oz) cream cheese
  • 50 g (2 oz) unsalted butter, softened
  • 150 g (5 oz) icing sugar, sifted
  • 2 teaspoons finely grated lime rind, plus extra thin strips to decorate (optional)
  • 2 teaspoons lime juice
  • 1 1/2 tablespoons shredded coconut
  • To make the frosting, place the cream cheese, butter, icing sugar, lime rind and juice in a large bowl and beat together with a hand-held electric whisk until very smooth, then beat in the shredded coconut.
  • Spoon the frosting into a piping bag fitted with a plain nozzle, then pipe a swirl on each cupcake.
  • Sprinkle with the remaining coconut and serve decorated with extra lime rind, if liked.
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