Daisy Lemon Cupcakes


Daisy Lemon cupcakes

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...

Daisy Lemon cupcakes

DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella

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

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