Glazed coconut-lemon cupcakes

Glazed coconut-lemon cupcakes

8 ratings

tellpas, photographer and student


„I cover my cupcakes with coconut, like a blanket of snow, instead of opting for an ordinary sugar glaze. The coconut glaze keeps the cakes wonderfully moist and fresh. How about a limoncello, to serve?“

Difficulty

Easy 👌
15
min.
Preparation
40
min.
Baking
5
min.
Resting

Ingredients

Servings:-12+
180 g
flour
3 tsp
baking powder
1¼ tbsp
lemon (zest, divided)
135 g
coconut flakes (divided)
250 g
sugar
120 g
butter (melted)
2
eggs
250 ml
milk
180 g
confectioner’s sugar
50 ml
lemon juice
butter for greasing
flour for dusting
Metric
Imperial
  • 180 g flour
  • 3 tsp baking powder
  • 1¼ tbsp lemon (zest, divided)
  • 135 g coconut flakes (divided)
  • 250 g sugar
  • 120 g butter (melted)
  • 2  eggs
  • 250 ml milk
  • 180 g confectioner’s sugar
  • 50 ml lemon juice
  • butter for greasing
  • flour for dusting

Utensils

  • wooden spoon
  • medium bowl
  • oven
  • muffin tin
  • cooling rack
  • sieve
  • fine grater
  • citrus press
  • large bowl

Nutrition per serving

Cal
446
Protein
6g
Fat
24g
Carb
50g

Step 1/4

  • butter for greasing
  • flour for dusting
  • oven
  • muffin tin

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.

Step 2/4

  • 180 flour
  • 3 tsp baking powder
  • 1 tbsp lemon zest
  • 45 coconut flakes
  • 250 sugar
  • 120 butter (melted)
  • 2 eggs
  • 250 ml milk
  • wooden spoon
  • sieve
  • fine grater
  • large bowl

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.

Step 3/4

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.
  • cooling rack

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.

Step 4/4

  • 90 coconut flakes
  • 180 confectioner’s sugar
  • ¼ tbsp lemon zest
  • 50 ml lemon juice
  • medium bowl
  • citrus press

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. Want to share your recipe? Send it to us at community@kitchenstories.io