by Katherine Walton on May 18, 2022 1 Comments
Lemon Cupcakes are delicious on their own. But imagine adding lime zest for a little extra tang. Now combine those flavours with desiccated coconut and coconut milk. The result… soft, fluffier and moist cupcakes rich in flavours that compliment each other to keep you coming back for more.
You can decorate these cupcakes with my silky and delicious Swiss Meringue Buttercream.
-100 grams salted butter (room temperature)
-175 grams (3/4 Metric cup) caster sugar
-1 teaspoon lemon rind
-1 teaspoon lime rind
-1/2 tablespoon fresh lemon juice
-1/2 tablespoon fresh lime juice
-50 grams (1/2 Metric cup) desiccated coconut
-2 eggs (room temperature)
-100 grams (2/3 Metric cup) self-raising flour
-100 grams (2/3 Metric cup ) cornflour
-185 ml (1/2 cup plus 1/4 cup) canned full fat coconut milk
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.
This recipe calls for self raising flour. You may substitute by using 2/3 metric cup (100 grams) of plain flour plus 1 teaspoon of baking powder.
All ovens vary. If you find that your cupcakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. The position of the baking tray in the oven can sometimes also affect baked goods. In some ovens placing your tray in the bottom may brown or burn your cakes from the bottom. The same can occur by placing your tray in the top rack if your oven’s heating element is located on the roof of the oven. Always check and learn how your oven works.