Today I made these totally delicious lemon cupcakes with a rich cream cheese and coconut frosting. For the cake, I used my basic cupcake recipe, and added a couple of tablespoons of lemon juice. I didn’t have any fresh lemons, so I substituted the reconstituted lemon juice from the supermarket. I don’t find it’s as strong as fresh lemon juice. The frosting is also used as a filling for the cakes, and then they were just dusted with some sanding sugar to add a bit of glisten.
- 4 oz butter
- 3/4 cup white sugar
- 3/4 cup milk
- 1 and 1/2 cup self raising flour
- 2 eggs
- Vanilla extract
- 2 tablespoons of lemon juice
Cream the butter and sugar together, add the vanilla and the lemon juice. Add the eggs, one at a time, and beating well between additions. Add the milk. Add the flour and mix on low until combined. Mix thoroughly for 2 – 3 minutes to ensure it is all combined.
Fill a tray lined with cupcake liners and bake in a moderate (180 celcius) oven for about 15-20 mins until golden brown. You may like to turn the tray around half way through cooking to ensure it cooks evenly.
Leave to cool in the tin for 10 minutes or so before turning out onto a wire rack and allow to cool completely.
Cream Cheese & Coconut Frosting
- 4 oz butter
- 4 oz Philadelphia cream cheese
- 3/4 cup coconut
- 1 and 1/2 cups icing sugar
Cream the butter and the cream cheese together and add the icing sugar. Mix on low until combined. Add the coconut and mix until thick and creamy.
Use a sharp knife to cut a hole in the centre of the cupcakes. Get a cup of hot water to heat a butter knife. Place a teaspoon of the frosting in the hole in the cake and replace with the top. Thickly spread 2 teaspoons of the frosting on top of the cake and use the warmed butter knife to spread the frosting over the cupcakes. Decorate with sanding sugar or sprinkles while still moist. Allow icing to set before serving.