Food Network UK

Lemon Coconut Cupcakes

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Ingredients

  • 1 tablespoon Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup granulated sugar
  • 2 egg
  • 1.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups all-purpose flour
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sweetened coconut
  • 0.50 teaspoon lemon rind
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup milk
  • 2 tablespoons cream cheese
  • 1.50 teaspoons lemon juice
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar

Use imperial measurements

Method

How to make Lemon Coconut Cupcakes

  • In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
  • In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
  • Spoon into 12 greased and floured or paper-lined muffin cups.
  • Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean.
  • Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.).
  • Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
  • (Make-ahead: Refrigerate in airtight container for up to 24 hours.).

(Courtesy of Food.com)