Lemon Cupcakes with Coconut Buttercream

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Lemon Cupcakes with Coconut Buttercream

Ingredients cake:

  • 175gr caster sugar
  • 175gr soft, salted butter
  • zest of 1 lemon
  • 3 large eggs
  • 175gr self-raising flour
  • 1 tsp baking powder
  • 30ml milk

Ingredients drizzle:

  • juice of 1 lemon
  • 30gr icing sugar

Ingredients icing/decoration:

  • 100gr Bounty spread
  • 65gr soft salted butter
  • 80gr icing sugar
  • 50gr desiccated coconut

 

Instructions:

  1. Preheat the oven to 180 C and line a 12-hole cupcake tray with cases.
  2. Beat together the castor sugar, butter and lemon zest in a mixer or with a wooden spoon until light and creamy looking.
  3. Beat the eggs lightly with a fork and add dribble by dribble, beating well after each addition until really well combined.
  4. Sieve the flour and baking powder into the bowl and fold in with a large metal spoon using a cutting motion.
  5. Lastly fold in the milk.
  6. Divide equally between the cases and bake in the centre of the oven for 15-20 minutes until well risen, lightly brown.
  7. Remove from the tin and cool on a wire rack.
  8. Make the drizzle by heating the lemon juice and sugar in a small saucepan over a low heat until the sugar has dissolved.
  9. Remove from the heat and after poking about 15 holes into each cupcake, brush the hot drizzle over the top.
  10. Whilst the cakes are cooling make the icing by beating together the Bounty spread, butter and icing sugar for a few minutes until well combined.
  11. Make the toasted coconut by heating the desiccated coconut in a dry frying pan.
  12. Pipe or use a knife to ice each cake and dip into the toasted coconut.

 

 

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  • Heather Fraser
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