|3 tsp||baking powder|
|1¼ tbsp||lemon (zest, divided)|
|135 g||coconut flakes (divided)|
|120 g||butter (melted)|
|180 g||confectioner’s sugar|
|50 ml||lemon juice|
|butter for greasing|
|flour for dusting|
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.
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.
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.
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.