COCONUT AND LEMON CUPCAKES – Les Petite Chefs – Mira (12) and Nicola (13)

INGREDIENTSimg_0397

  • 125g butter, softened
  • 125g castor sugar
  • Finely grated zest and juice of 2 lemons
  • 2 eggs
  • 150g self-raising flour
  • 1 tsp baking powder
  • 50g desiccated coconut

For the icing

  • Finely grated zest and juice of 1 lemon
  • 175g icing sugar
  • 2 tbsp desiccated coconut

METHOD

  1. Preheat the oven to 180 degrees Cimg_0402
  2. Line a muffin tin with cupcake papers
  3. In a large mixing bowl, whisk butter, sugar and lemon zest together until light and fluffy
  4. Whisk in the eggs and lemon juice
  5. Fold in the flour, baking powder and coconut
  6. Spoon the mix into the cupcake papers
  7. Bake for 15 to 20 minutes till risen and golden and a skewer inserted in the middle comes out clean
  8. Place 2/3 of the lemon zest and juice into a bowl and sift over icing sugar
  9. Stir till smooth
  10. Drizzle over the tops of the cooled cupcakes.
  11. Sprinkle with the remaining zest and the coconut
  12. Serve

Enjoy! Yum.Me!

 

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