Lemon and Coconut Cupcakes
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125g/4ozs butter softened
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2 teaspoons finely grated lemon rind
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2/3 cup/150g/5ozs caster sugar
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2 eggs
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1/3 cup/80ml/3flozs milk
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3/4 cup/60g/2ozs desiccated coconut
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1 1 /4 cups/185g/6.5ozs self raising flour
To decorate
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White royal icing (see recipe below) and star tip nozzle and bag
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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.
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:
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1 egg white (30g)
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1 teaspoon lemon juice
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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.