Coconut cupcakes with lemon frosting

Once in a while, there is this amazing time when you’re done with your exams and you realize how much free time do you have. With Camilla, my Italian friend we’re done for this semester in Lund, and since our other friends still need to study we came up with the idea of baking those amazing cupcakes, to make Sofia and Giulia feel better and for us to fill the amount of free time we have now. Cupcake has a light taste of coconut, and the combination with lemon frosting just taste delicious. We have to though, work on our decorating skills, because right now, as you can see, they look definitely like home-made cupcake. Ramydada || Coconut cupcakes with lemon frosting

Cupcakes: (recipe for about 15 cupcakes)
recipe slightly changed, but based on loveandcupcakesblog.
  • 1 1/2 cups flour
  • 1/2 cup coconut flakes
  • 2 1/4 tsp baking powder
  • 3/4 cup salted butter – room temperature (if you are using unsalted – add a pinch of salt to the dough)
  • 1 cup sugar
  • 3 eggs
  • seeds from 1/2 split vanilla bean
  • 1/2 cup coconut milk
  • 1/2 cup milk
Preheat the oven to 175 degrees.
In a bowl, mix flour, coconut flakes and baking powder.
With an electric mixer, beat butter until fluffy. Then add the sugar and whisk on medium speed for about 2 minutes. Add eggs, one by one. Next, add vanilla seeds and half of the flour mixture. Add coconut milk and milk. Add remaining flour mixter. Mix until blended and fluffy.
Divide batter among muffin cups to 3/4 of their height. Bake for about 20 minutes.
Frosting:
recipe slightly changed, but based on cookingclassy.
  • 3/4 cup salted butter (if using unsalted – add a pinch of salt to the frosting)
  • zest of 1 lemon
  • 2 1/2 cups powdered sugar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp heavy cream
With an electric mixer, beat butter with lemon zest until it gets almost white and fluffy. Add 1 cup of powdered sugar, lemon juice and cream. Then, while still mixing, add the remaining powdered sugar. Beat still about 4-5 minutes until the ingredients combine well and the mixture is fluffy.
Bon Appetit! 🙂
Coconut capcakes with lemon frosting
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