Ingredients

• 125g butter, softened
• 1 cup (220g) caster sugar
• 3 Coles Australian Free Range Eggs
• 1/2 cup (75g) plain flour
• 1/2 cup (75g) self-raising flour
• 1/2 cup (40g) desiccated coconut
• 2 teaspoons finely grated lime rind
• 1/2 cup (140g) Greek-style yoghurt
• 125g butter, extra, softened
• 1 1/2 cups (240g) icing sugar mixture
• 3 teaspoons lime juice
• 1 teaspoon finely grated lime rind, extra
• Green liquid food colouring

Tequila syrup

• 1/4 cup (60ml) lime juice
• 1/3 cup (75g) caster sugar
• 1/3 cup (80ml) tequila (optional)
• 2 tablespoons triple sec or orange-flavoured liqueur (optional)

Method

• Step 1 Preheat oven to 150C. Line three 12-hole, 30ml (1 1/2 - tablespoons) mini muffin pans with paper cases. Use an electric mixer to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

• Step 2 Add combined flour and coconut and stir to combine. Add lime rind and yoghurt and stir to combine. Spoon evenly among the lined pans. Bake, swapping trays halfway through cooking, for 20 mins or until a skewer inserted in the centres comes out clean.
• Step 3 To make the tequila syrup, combine the lime juice, sugar, tequila, liqueur and 1⁄4 cup (60ml) water in a medium saucepan over low heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to medium-high.
• Step 4 Bring to the boil. Cook for 4 mins or until syrup thickens slightly. Remove from heat. Reserve 1 tbs syrup. Brush remaining hot syrup over the top of each hot cake. Set aside to cool completely.
• Step 5 Use an electric mixer to beat the extra butter in a bowl until very pale. Gradually add icing sugar, in batches, beating well after each addition. Beat in the lime juice, extra lime rind and reserved syrup. Tint pale green with food colouring. Place in a piping bag fitted with a 1cm fluted or plain nozzle. Pipe onto cupcakes.