Moist Daisy Lemon Cupcakes with Coconut & Royal Icing

Lemon and Coconut Cupcakes

• 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.

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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.

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