I am getting together with a girlfriend tonight to make and frost some cupcakes, so I thought I would get a bit of a head start on some of the baking. This recipe is awesome! If you like lemon, you have to try it!
Lemon Coconut Cupcakes
*adapted slightly from Canadian Living Magazine
1/2 cup (125 mL) unsalted butter, softened
1 cup (250 mL) white sugar
1-1/2 cups (375 mL) flour
1/2 cup (125 mL) shredded sweetened coconut
4 tsp (20 mL) lemon zest
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) whole milk
Lemon cream cheese icing:
2 tbsp (25 mL) cream cheese, softened
1 tbsp (15 mL) unsalted butter, softened
1 tsp (2 mL) lemon zest
2 tsp (7 mL) fresh squeezed lemon juice
1 cup (250 mL) icing sugar
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.
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.
I was having trouble getting a good photo of the finished cupcake, hence the funny one of me holding one!