Mini Lemon-Coconut Cupcakes
The recipe Mini Lemon-Coconut Cupcakes could satisfy your American craving in around 45 minutes. One serving contains 101 calories, 1g of protein, and 4g of fat. This recipe serves 36. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up powdered sugar, coconut milk, orange juice, and a few other things to make it today.
Instructions
To prepare filling, combine sugar and cornstarch in a small saucepan. Stir in 1/3 cup water, orange juice, lemon juice, rind, and yolk. Bring to a boil; reduce heat and cook, stirring constantly, about 3 minutes or until very thick.
Transfer to a bowl, and chill. (To chill quickly, place the bowl in the freezer and stir every couple of minutes until room temperature.)
To prepare cupcakes, preheat oven to 35
Coat 36 miniature muffin cups with cooking spray.
Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Add coconut milk, eggs, oil, and vanilla; beat with a mixer at low speed until smooth.
Spoon 2 teaspoons batter into each muffin cup.
Add 1 teaspoon filling to center of each cup. Top with 1/2 teaspoon batter; spread over filling.
Bake at 350 for 15 minutes or until muffins spring back when touched lightly in center. Cool 5 minutes in pan; remove muffins from pan.
Let cool completely before frosting.
To prepare frosting, beat butter and Neufchtel cheese with a mixer at high speed until smooth.
Add the sugar; beat well.
Add rind and coconut milk; beat until smooth.
Generously frost tops of cupcakes; sprinkle with coconut.