Is it possible to have lust at first sight? Of couse, and as a married woman, it seems to only happen nowadays with Chanel bags, sweet and cakes. I first saw these on the Womans Day US site and knew I had to make something similar. There’s something just so retro and sunny about these that I was drawn to.
I know, I know, the petals aren’t that daisy shaped but think of this cupcake as an homage to the daisy or a similarly shaped flower. The coconut makes the cake so moist and do I need to go on about my love for lemon curd and lemon rind? I think not, for fear of being muzzled…
Lemon and coconut cupcakes
- 125g butter softened
- 2 teaspoons finely grated lemon rind
- 2/3 cup (150g) caster sugar
- 2 eggs
- 1/3 cup (80ml) milk
- 3/4 cup (60g) dessicated coconut
- 1 1 /4 cups (185g) self raising flour
- White royal icing (see recipe below) and star tip nozzle and bag
- Yellow sprinkles
1. Preheat oven to moderate (180c/160c fan forced). Line 6 hole texas or 12 hole standard muffin pan with paper cases.
2. Beat butter, rind, sugar and eggs in a small bowl with electric mixer until fluffy.
3. Stir in milk and coconut then sifted flour. Divide mixture among cases, smooth surface.
4. Bake large cakes about 20 minutes. Turn cakes onto wire rack to cool.
5. When cool, use small star tip and fill piping bag with royal icing. Pipe flowers from centre outwards to resemble petals. When dry (about 2 hours), fill with yellow sprinkles.
- 1 egg white (30g)
- 1 teaspoon lemon juice
- 150g sifted icing sugar
1. Beat egg whites with lemon juice until foamy on low speed increasing to medium speed.
2. Add sifted sugar by the spoonful while beating until desired consistency is reached. If too stiff, add a little warm water.
3.Use immediately and cover any royal icing not being used with clingfilm.
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