Learn with us in easy and simple steps, how to make a lemon coconut cupcake, a new and delicious recipe that we offer you from the international cuisine, try it and enjoy it
Ingredients how to make a lemon coconut cupcake:
- 429 g all-purpose flour
- 265 grams caster sugar
- ½ 1 teaspoon salt
- 3 teaspoons baking powder
- 375 milliliters (½ 1 cup) milk
- 125 ml vegetable oil
- 125 g unsalted butter, melted
- 2 tablespoons Greek yogurt (can substitute for sour cream)
- 1 teaspoon vanilla extract
- 2 large eggs
- Grate 1 lemon
- 200 g dried coconut
- Drops of yellow frosting or cake food coloring (optional)
- ¼ 1 teaspoon coconut spirit
- 300 g lemon curd
- For frosting:
- ¼ teaspoon lemon spirit
- An amount of vanilla butter frosting cream
How to make lemon coconut cupcake:
1- Preheat oven to 160 ° C - 320 ° F for an oven with a fan installed. Line the cupcake pan with the cupcake base sheets.
2. In the bowl of the stand mixer with the paddle attachment, add the flour, baking powder, fine sugar and salt. Whisk the mixture on low speed and let it blend for a few minutes until all the mixture is well combined (alternatively you can sift the ingredients together). Add the melted butter and leave it until it is mixed with the mixture and the texture becomes like fine sand.
3. Then, add the milk, eggs, yogurt, oil and vanilla extract to a large bowl and mix well.
4. Add wet ingredients to dry ingredients slowly and with a steady stream so that no dry ingredients are clumping. Scrape the bottom of the bowl while whisking, then add the coconut spirit and mix for another 20 seconds.
5. Using an ice cream scooper or two tablespoons, fill each cup of cupcake mold about three quarters of it only. Bake for 20-25 minutes or until done and check that with a toothpick test. Leave to cool completely on a wire cooling rack before decorating.
6. While baking the cupcake: Make the lemon and coconut curd, add the coconut to a large mixing bowl, add the zest of a large lemon and mix the jelly well. Leave it aside.
7. You can also prepare your own frosting by adding lemon essence. Mix until well mixed
8. To collect the cupcakes, dig the center with an apple scooper or sharpened knife and fill the cavity with lemon curds. Attach the end of the piping bag to the 6B nozzle, frosting the face and a sprinkle of the lemon and coconut mixture.
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