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Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut Recipe

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Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut
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Ingredients
19
Count
Nutrition
894
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 15 regular-size cupcake liners.
  2. In a medium mixing bowl, sift together the cake flour, baking powder and salt. Whisk together thoroughly.
  3. In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy. Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue. Remove the egg white mixture from the mixing bowl and set aside.
  4. Using the paddle attachment, cream together the butter and remaining 1 cup sugar. Scrape down the sides of the bowl and add the flour and coconut milk, alternating between the two, beginning and ending with the flour. Once all the flour has been added, mix until smooth. Scrape down the sides and beat in the egg white mixture until smooth.
  5. Fill the cupcake liners two-thirds full and bake until the tops are golden brown and the cupcakes are baked through, about 25 minutes. Rotate the cupcake pans halfway through the baking process.
  6. For the lemon curd: In a microwave-safe bowl, whisk together the sugar and eggs. Stir in the butter, lemon zest and lemon juice and mix until smooth. Microwave on high for 1 minute and stir. Repeat 5 times, or until thick.
  7. For the buttercream: In the bowl of an electric stand mixer using the paddle attachment, cream the butter until smooth. Gradually add the powdered sugar and beat until smooth. Beat in the extracts and lemon zest and beat until light and fluffy.
  8. For the coconut: While cupcakes are baking, spread the shredded coconut over a sheet pan and toast and until light brown, about 7 minutes.
  9. To assemble: Once the cupcakes are cool, core out the middle of each cupcake and generously fill with the lemon curd. Fill a pastry bag equipped with desired pastry tip with coconut-lemon buttercream. Pipe the buttercream over the top of each cupcake and sprinkle with toasted coconut.
  10. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 893.86 Kcal (3742 kJ)
Calories from fat 707.44 Kcal
% Daily Value*
Total Fat 78.6g 121%
Cholesterol 202.98mg 68%
Sodium 341.67mg 14%
Potassium 644.95mg 14%
Total Carbs 47.76g 16%
Sugars 36.6g 146%
Dietary Fiber 1.24g 5%
Protein 5.11g 10%
Vitamin C 17.1mg 29%
Vitamin A 0.8mg 26%
Iron 0.9mg 5%
Calcium 103mg 10%
Amount Per 100 g
Calories 430.89 Kcal (1804 kJ)
Calories from fat 341.02 Kcal
% Daily Value*
Total Fat 37.89g 121%
Cholesterol 97.85mg 68%
Sodium 164.7mg 14%
Potassium 310.9mg 14%
Total Carbs 23.03g 16%
Sugars 17.64g 146%
Dietary Fiber 0.6g 5%
Protein 2.47g 10%
Vitamin C 8.3mg 29%
Vitamin A 0.4mg 26%
Iron 0.4mg 5%
Calcium 49.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.2
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Total Fat

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