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.
Lemon and Coconut Cupcakes
125g/4ozs butter softened
2 teaspoons finely grated lemon rind
2/3 cup/150g/5ozs caster sugar
1/3 cup/80ml/3flozs milk
3/4 cup/60g/2ozs desiccated coconut
1 1 /4 cups/185g/6.5ozs self raising flour
White royal icing (see recipe below) and star tip nozzle and bag
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.
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.
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.