Lemon Coconut Cupcakes
Sometimes, one has a stroke of inspiration which more-often-than-not can be directly traced to a lack in sugar. I had just such an experience yesterday afternoon and within the hour I was at the grocery store picking up some things to whip up some lemon coconut goodness. I used mini cupcake tins because I was in the mood for bite-sized deliciousness. Lemon Coconut Cupcakes
Preheat oven to 350′
1/2 cup unsalted butter, room temperature
1 cup sugar
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sweetened coconut (plus additional for topping, set aside)
4 teaspoons lemon zest
1/2 cup whole milk
2-3 teaspoons fresh lemon juice
Cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time. Sift flour, baking powder and salt, add coconut and lemon zest. Stir one third of flour mixture into butter, then stir in 1/2 of the milk, then an additional third of the flour, the remaining milk, and the last of the flour. This keeps everything nice and fluffy. Add the lemon juice at the end. Spoon into cupcake tins and bake, 11 minutes for mini cupcakes, 20 minutes for regular-sized cupcakes.
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1 cup powdered sugar
whole milk to get desired consistency
Whip cream cheese and butter until frothy, add lemon and powdered sugar, whip some more. Add enough milk to thin the frosting a bit so it is spreadable.
When cupcakes have cooled, spread generously with frosting and sprinkle with shredded coconut.