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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. Ingredients:
3/4 cup butter, softened |
1 cup sugar |
3 eggs |
3 teaspoons grated lemon peel |
1/2 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sour cream |
1/2 cup flaked coconut |
lemon coconut frosting: |
4 ounces cream cheese, softened |
2 tablespoons butter, softened |
1 teaspoon grated lemon peel |
1/4 teaspoon vanilla extract |
1/4 teaspoon lemon juice |
1-1/4 cups confectioners' sugar |
3/4 cup flaked coconut, divided |
shredded lemon peel, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat the cream cheese, butter, grated lemon peel, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon peel if desired. Yield: 15 cupcakes.
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