Ingredients
Equipment
Method
- Pre-heat oven to 350°F.
- In a medium mixing bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, and beating after each.
- Stir together in a medium bowl, flour, coconut, lemon zest, baking powder, and salt.
- Start by adding and stirring in dry ingredients into butter mixture and alternating with milk. Start and finish with dry ingredients, with flour added 3 times and milk added twice.
- Scoop batter into prepared muffin cups, about two-thirds full. Bake for 20 minutes, or until tester comes out clean when inserted into the centre of the cupcakes.
- While the cupcakes are baking, toast the coconut by using a large skillet over low-medium heat, add the coconut, and stirring frequently to avoid the coconut from burning. It should only take about 3-5 minutes to get a golden colour.
Icing
- In mixing bowl, beat cream cheese with butter until fluffy; beat in lemon zest and juice. Beat in icing sugar until fluffy.
- Spread over cupcake and dip into coconut, or using a pipping bag and decorate cupcakes with toasted coconut, lemon zest and/or berries.
- Decorate with icing or store in refrigerator up to 24 hours, or freeze up to 2 weeks.