These light, fluffy, zesty lemon and coconut cupcakes are a great dessert or snack. I add the zest and juice of a lemon, coconut milk and desiccated coconut to make these tasty cupcakes. They are lactose free and can be made gluten free.
Ingredients Cupcake mixture 1/2 cup butter (or nuttelex if lactose free)
1 cup caster sugar
1/2 tsp salt
1/2 cup coconut milk
1 lemon, finely zested and juiced (reserve 1 tbsp for the icing)
1 tbsp vanilla essence
1 1/4 cups flour (gluten free if required)
1 cup desiccated coconut
1 1/2 tsp baking powder
Icing mixture 1/2 cup icing sugar
1/4 cup desiccated coconut
2 tbsp coconut milk
1 tbsp lemon juice
Preheat the oven to 180 degrees and line a muffin tin with patty liners.
Whisk or beat the butter and sugar until light and fluffy. Approximately 2 minutes.
Add the egg, one at a time, beating until just combined.
Add the milk, vanilla essence, 3 tbsp lemon juice and whisk until just combined.
In a separate bowl add the flour, lemon zest, salt, baking powder and whisk to combine.
Add the flour mixture to the wet ingredients and stir until just combined. Add the desiccated coconut gradually, a couple of tablespoons at a time, and fold in with a spoon, taking care not to overwork the batter.
Fold the desiccated coconut in with a spoon gradually
Pour the batter evenly into the patty liners and bake for 20 minutes, until light brown on top.
Pouring the batter
Remove from the oven and allow to cool in the muffin tray for 10 minutes. Transfer to a wire rack to cool completely.
Put the icing sugar, coconut milk, 1 tsp lemon juice, desiccated coconut into a bowl and stir to combine.