Put a lime in the coconut...or top the lime with a little coconut butter.  Pop in these mini cakes for a delicious tropical treat! 

INGREDIENTS

For the mini cupcakes

• 1/4 cup coconut flour

• 2 Tbsp tapioca flour

• 1/4 tsp baking soda

• 3 eggs at room temperature

• 1/4 cup local honey

• 2 Tbsp lime juice freshly squeezed

• 1 Tbsp coconut oil, melted

• 1 Tbsp lime zest

For the frosting

• 1/4 cup Lemon Zest coconut butter, softened

• 1 Tbsp lime juice freshly squeezed

• 1 Tbsp palm shortening

• lime zest to garnish

INSTRUCTIONS

1. Preheat oven at 350 degrees.

2. Combine dry ingredients in a medium bowl. Combine wet ingredients in a separate bowl and mix into dry ingredients until smooth.

3. Pour batter into lined mini muffin pan.

4. Bake for 15 minutes, until golden and a toothpick inserted in the center comes out clean.

5. Cool completely on a wire rack.

6. Combine frosting ingredients (except the lime zest) and spread on each cupcake (once they've cooled). Sprinkle lime zest on top. Enjoy!