Unfortunately, there was no buttermilk at the store I bought my ingredients from so I had to fall back on a substitution. Put one tablespoon of white vinegar into a standard 1-cup measuring cup, pour in enough milk to come up to the 1-cup line, and let stand for five minutes – use as much “buttermilk” as your recipe calls for.

The other thing I did differently was toast the coconut. I did this because I felt that the toasted coconut would look nicer on the white frosting.

And, I could not get heavy whipping cream for the frosting at my store, so I went in search of a white chocolate frosting recipe that called for the ingredients that I did have. I found this one, and while it did taste fine, it melted quickly and I had to store the frosted cupcakes in the refrigerator.

I found that the zesting and juicing of the tiny limes took a bit of extra time than the average cupcake, but felt that it was worth it in the end. This is definitely a recipe I will make again (hopefully with normal buttermilk and the original frosting recipe!).