Lemon Cupcakes with Coconut Buttercream

Updated at: Wed, 16 Aug 2023 20:27:37 GMT

Step 1

Preheat the oven to 180°C/Gas Mark 4 and line a 12 hole cupcake tray with cases. Beat together the castor sugar, butter and lemon zest in a mixer or with a wooden spoon until light and creamy looking. Takes about 4 minutes with an electric mixer or about double by hand. Beat the eggs lightly with a fork and add dribble by dribble, beating well after each addition until really well combined. Sieve the flour and baking powder into the bowl and fold in with a large metal spoon using a cutting motion. Lastly fold in the milk. (You can add this at the egg stage but your mixture is more likely to curdle).

Step 2

Divide equally between the cases and bake in the centre of the oven for 15 – 20 minutes until well risen, lightly brown and a toothpick comes out of the central cupcakes clean. Remove from the tin and cool on a wire rack.

Step 3

Make the drizzle by heating the lemon juice and sugar in a small saucepan over a low heat until the sugar has dissolved. Remove from the heat and after poking about 15 holes into each cupcake, brush the hot drizzle over the top. You can also pour or spoon it but it is difficult to control that way.

Step 4

Whilst the cakes are cooling make the icing by beating together the Bounty spread, butter and icing sugar for a few minutes until well combined. Make the toasted coconut by heating the desiccated coconut in a dry frying pan over a low heat. Use a spoon to keep moving the coconut as it can burn in seconds. As soon as you’re happy with the colour (I went for a light brown), tip into a bowl to cool.

Step 5

Pipe or use a knife to ice each cake (there’s enough icing for about a tablespoon of icing per cake) and then dip into a small bowl holding the toasted coconut. Don’t push down too hard, just enough to stick the coconut on with.

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