Snow-topped cupcakes with a tangy cream cheese icing and coconut are easy to make – and freeze well too!
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Lemon Cream Cheese Icing:
Method
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.)
Nutritional facts Per cupcake: about
- Sodium 177 mg
- Protein 3 g
- Calories 302.0
- Total fat 13 g
- Cholesterol 57 mg
- Saturated fat 9 g
- Total carbohydrate 43 g
%RDI
- Iron 7.0
- Folate 17.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 2.0
