Moist Daisy Lemon Cupcakes

Daisy Lemon cupcakes

These Daisy Lemon cupcakes are sunshine in cupcake form! Made with a delicious lemon and coconut butter cake base and decorated with simple royal icing and sprinkles these moist, lemon cupcakes will put a smile on your face.

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.

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.

Daisy Lemon cupcakes

Lemon and Coconut Cupcakes

Did you make this recipe? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Rated 5 out of 5 by 2 lovely readers. Share your rating:
  • 125g/4ozs butter softened

  • 2 teaspoons finely grated lemon rind

  • 2/3 cup/150g/5ozs caster sugar

  • 2 eggs

  • 1/3 cup/80ml/3flozs milk

  • 3/4 cup/60g/2ozs desiccated coconut

  • 1 1 /4 cups/185g/6.5ozs self raising flour

To decorate

  • White royal icing (see recipe below) and star tip nozzle and bag

  • Yellow sprinkles

Step 1 - Preheat oven to moderate (180c/160c fan forced). Line 6 hole texas or 12 hole standard muffin pan with paper cases.

Step 2 - Beat butter, rind, sugar and eggs in a small bowl with electric mixer until fluffy.

Step 3 - Stir in milk and coconut then sifted flour. Divide mixture among cases, smooth surface.

Step 4 - Bake large cakes about 20 minutes. Turn cakes onto wire rack to cool.

Daisy Lemon cupcakes

Step 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.

Royal icing:

  • 1 egg white (30g)

  • 1 teaspoon lemon juice

  • 150g sifted icing sugar

Step 1 - Beat egg whites with lemon juice until foamy on low speed increasing to medium speed.

Step 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.

Daisy Lemon cupcakes

Published on by .

Reader Comments

Loading comments...

Add Comment

Your email is never published nor shared. Required fields are marked*