Lemon Coconut Cupcakes
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Lemon Coconut Cupcakes
Photography by Yvonne Duivenvoorden
This recipe makes 12 cupcakes servings
Nutritional Info |
|
|---|---|
| Per cupcake: about | - |
| cal | 302 |
| pro | 3 g |
| total fat | 13 g |
| sat. fat | 9 g |
| carb | 43 g |
| fibre | 1 g |
| chol | 57 mg |
| sodium | 177 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 7 |
| vit A | 10 |
| vit C | 2 |
| folate | 17 |
Snow-topped cupcakes with a tangy cream cheese icing and coconut are easy to make – and freeze well too!
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1/2 cup shredded sweetened coconut
- 4 tsp grated lemon rind
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- Lemon Cream Cheese Icing:
- 2 tbsp cream cheese, softened
- 1 tbsp butter, softened
- 1/2 tsp grated lemon rind
- 1-1/2 tsp lemon juice
- 1 cup icing sugar
- 1/2 cup shredded sweetened coconut
Preparation
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.)
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.)
Source : Canadian Living Magazine: December 2007
- Keywords : Dessert; Lemons; Coconut; Bake; Make-Ahead; Cream cheese;
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