Glazed coconut-lemon cupcakes
"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
Baking
Resting
Ingredients
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 test a cake for doneness
3 easy ways to juice a lemon
How to measure
Nutrition per serving
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
- ⅛ tbsp lemon zest
- 7½ g coconut flakes
- 41⅔ g sugar
- 20 g butter (melted)
- ⅓ 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
- 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
- ⅛ 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!
