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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My three favorite things - lemon, coconut... and cupcakes!! ;) From Canadian Living magazine. Ingredients:
1/2 cup butter, softened |
1 cup granulated sugar |
2 eggs |
1 1/2 cups all-purpose flour |
1/2 cup shredded sweetened coconut |
4 teaspoons grated lemon rind |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
2 tablespoons cream cheese, softened |
1 tablespoon butter, softened |
1/2 teaspoon grated lemon rind |
1 1/2 teaspoons lemon juice |
1 cup icing sugar |
1/2 cup shredded sweetened coconut |
Directions:
1. In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
2. 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.
3. Spoon into 12 greased and floured or paper-lined muffin cups.
4. Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean.
5. 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.).
6. 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.
7. (Make-ahead: Refrigerate in airtight container for up to 24 hours.).
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