LEMON COCONUT CUPCAKES RECIPE
Makes more than enough for 20 mini cupcakes
Ingredients:
80g butter
95g sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon extract
1 tbs lemon juice
100ml milk
130g plain flour
1 tsp baking powder, sifted with flour
60g grated coconut
{Ingredients: for CREAM CHEESE WHIPPED CREAM FROSTING}
100g cream cheese, softened
80g caster sugar (more or less according to preference)
1 tsp vanilla extract
1/4 tsp lemon extract (optional)
yellow food coloring (optional)
180ml whipped cream
100g cream cheese, softened
80g caster sugar (more or less according to preference)
1 tsp vanilla extract
1/4 tsp lemon extract (optional)
yellow food coloring (optional)
180ml whipped cream
Directions:
Cupcakes
Cream butter and sugar till pale and fluffy.
Gradually add eggs and extracts, and mix till thoroughly combined.
Add lemon juice and milk and mix well.
Mix in flour and baking powder on low speed till just combined.
Then fold in grated coconut till evenly distributed.
Fill baking cups till about 80% full.
Bake at 150*C for 15-18 min till done.
Cool completely before frosting.
Frosting
Combine cream cheese, half of the sugar, extracts and food coloring.
Whisk or cream until smooth. Set aside.
In another bowl, whisk whipping cream and the remaining half of sugar until stiff peaks form.
Gently fold whipped cream into cream cheese till evenly combined.
Transfer to a piping bag attached with your preferred piping tip and decorate your cupcakes!
Whisk or cream until smooth. Set aside.
In another bowl, whisk whipping cream and the remaining half of sugar until stiff peaks form.
Gently fold whipped cream into cream cheese till evenly combined.
Transfer to a piping bag attached with your preferred piping tip and decorate your cupcakes!
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Source (credit): http://thebatterbaker.blogspot.com/2012/08/lemon-coconut-cupcakes.html
LEMON COCONUT CUPCAKES RECIPE
