Ingredients:

  • 1 ½ cups All-Purpose Flour (180 g)
  • ¾ cup Granulated Sugar (150 g)
  • 1 ½ tsp Baking Powder (7 g)
  • ¼ tsp Fine Sea Salt (1 g)
  • ½ cup (1 stick) Unsalted Butter, softened (113 g)
  • 2 Large Eggs, room temperature
  • ½ cup Full-Fat Coconut Milk (120 ml), unsweetened
  • 1 tsp Vanilla Extract
  • 2 tbsp Fresh Lime Zest (Zest of 2 large limes)
  • 8 oz block Cream Cheese, cold (226 g)
  • ¼ cup (½ stick) Unsalted Butter, softened (57 g)
  • 3 cups Powdered Sugar (Icing Sugar), sifted (360 g)
  • 1 tbsp Fresh Lime Juice
  • ½ tsp Fine Sea Salt
  • 2-3 drops Blue Food Colouring (Gel), optional
  • 6 large Digestive Biscuits or Graham Crackers, crushed (75 g)

Instructions:

  1. Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy (3–4 minutes). Scrape down the sides.
  4. Beat in the eggs one at a time, followed by the vanilla extract and lime zest. Mix only until just combined.
  5. Reduce the mixer speed to low. Alternately add one-third of the dry ingredients and half of the coconut milk. Repeat, mixing only until no streaks of flour remain.
  6. Divide the batter evenly among the 12 liners, filling each approximately two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Transfer the cupcakes immediately to a wire rack and allow them to cool completely before frosting (critical step for stable frosting).
  8. Crush the digestive biscuits or graham crackers in a food processor until a very fine, sand-like texture is achieved. Set aside.
  9. For the frosting, beat the room temperature butter until pale and smooth. Add the cold cream cheese and beat on low speed until just combined and smooth. Do not overmix.
  10. Gradually beat in the sifted powdered sugar on low speed. Increase speed to medium, add the lime juice and sea salt, and beat until the frosting is light and fluffy (2–3 minutes).
  11. If using, incorporate 2–3 drops of blue gel food colouring, mixing gently to create a subtle, marbled 'wave' effect.
  12. Fit a piping bag with a large star tip and fill with frosting. Pipe a swirl onto each completely cooled cupcake.
  13. Dip approximately half of the frosted surface gently into the crushed biscuit 'sand' to create a beach line appearance. Serve immediately or store chilled.