Lemon Coconut Cupcakes

Name: Lemon Coconut Cupcakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking soda; 57 grams butter, softened; 40 milliliters shredded coconut; 120 grams confectioners sugar; 113 grams cream cheese, softened; 1 egg yolk; 2 eggs; 156 grams all-purpose flour; 1 teaspoon grated lemon zest; 163 milliliters milk; 1 pinch salt; 1 teaspoons vanilla extract; 200 grams white sugar

Lemon Coconut Cupcakes

Lemon Coconut Cupcakes might be just the American recipe you are searching for. This lacto ovo vegetarian recipe serves 12. One portion of this dish contains about 4g of protein, 10g of fat, and It works well as an inexpensive dessert. A mixture of lemon zest, butter, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut, Lemon Coconut Cupcakes, and Lemon Coconut Cupcakes are very similar to this recipe.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Equipment you will use

Muffin Tray

Oven

Mix flour, baking soda, and salt together in a bowl.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes.

Ingredients you will need

Butter

Milk

Equipment you will use

Sauce Pan

Remove from heat.

Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.

Ingredients you will need

Shredded Coconut

Vanilla Extract

Sugar

Egg Yolk

Butter

All Purpose Flour

Egg

Milk

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Wire Rack

Oven

Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy.

Ingredients you will need

Powdered Sugar

Vanilla Extract

Cream Cheese

Lemon Zest

Butter

Equipment you will use

Hand Mixer

Bowl

Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.

Ingredients you will need

Shredded Coconut

Cupcakes

Frosting

Spread

Equipment

Ingredients

Servings:

1teaspoons

baking soda 57grams

butter, softened 40milliliters

shredded coconut 120grams

confectioners' sugar 113grams

cream cheese, softened 1

egg yolk 2

eggs 156grams

all-purpose flour 1teaspoon

grated lemon zest 163milliliters

milk 1pinch

salt 1teaspoons

vanilla extract 200grams

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Coconut Cupcake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Turley Judge Bell Vineyard Zinfandel with a 4.6 out of 5 star rating seems like a good match. It costs about 75 dollars per bottle.

Turley Judge Bell Vineyard Zinfandel

This wine comes from the Picnic Hill block of the Story Vineyard in Shenandoah Valley. The head-trained, dry-farmed, and own-rooted vines were planted in 1907. The wine has the characteristic Amador bramble, structure and red fruit.