Glazed coconut-lemon cupcakes

Glazed coconut-lemon cupcakes

Based on 17 ratings

"I cover my cupcakes with coconut, like a blanket of snow, instead of opting for an ordinary sugar glaze. The coconut glaze keeps the cakes wonderfully moist and fresh. How about a limoncello, to serve?"

Difficulty

Easy 👌

Preparation

15 min

Baking

40 min

Resting

5 min

Ingredients

2Servings
30 g
flour
½ tsp
baking powder
¼ tbsp
lemon (zest, divided)
22½ g
coconut flakes (divided)
41⅔ g
sugar
20 g
butter (melted)
eggs
41⅔ ml
milk
30 g
confectioner’s sugar
8⅓ ml
lemon juice
butter for greasing
flour for dusting
MetricImperial

Utensils

oven, muffin tin, wooden spoon, sieve, fine grater, large bowl, cooling rack, medium bowl, citrus press

How-To Videos

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-test-a-cake-for-doneness

How to test a cake for doneness

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

how-to-measure

How to measure

Nutrition per serving

Cal446
Fat24 g
Protein6 g
Carb50 g
  • Step 1/4

    • butter for greasing
    • flour for dusting
    • oven
    • muffin tin

    Weigh out all ingredients. Preheat the oven to 160°C(fan)/350°F. Grease the muffin tin and dust with flour, or use muffin tin liners.

  • Step 2/4

    • 30 g flour
    • ½ tsp baking powder
    • tbsp lemon zest
    • g coconut flakes
    • 41⅔ g sugar
    • 20 g butter (melted)
    • eggs
    • 41⅔ ml milk
    • wooden spoon
    • sieve
    • fine grater
    • large bowl

    Sift flour and baking powder into a large bowl. Add part of the lemon zest and coconut flakes, sugar, butter, eggs and milk, and mix well using a wooden spoon until batter is smooth.

  • Step 3/4

    Fill and level the muffin tin or muffin tin liners. Bake for approx. 35 - 40 min. at 160°C(fan)/350°F. The cupcakes are done once golden. Remove them from the oven, set aside to cool for 5 min., and then transfer to a cooling rack.
    • cooling rack

    Fill and level the muffin tin or muffin tin liners. Bake for approx. 35 - 40 min. at 160°C(fan)/350°F. The cupcakes are done once golden. Remove them from the oven, set aside to cool for 5 min., and then transfer to a cooling rack.

  • Step 4/4

    • 15 g coconut flakes
    • 30 g confectioner’s sugar
    • tbsp lemon zest
    • 8⅓ ml lemon juice
    • medium bowl
    • citrus press

    For the glaze, mix remaining coconut flakes with the confectioner’s sugar. Add part of the lemon zest, and enough lemon juice for the glaze to be thick, yet still spreadable. Using a flat knife, top the cupcakes with the glaze.

  • Enjoy your meal!

    Glazed coconut-lemon cupcakes

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