lemon coconut cupcakes

It's cupcake season! Yes you heard me. Having a sore back which doesn't allow me sit for long periods of time = many many cupcakes.

This time it's lemon cupcakes topped with vanilla butter cream dipped in coconut. Yum.



Ingredients

1 large egg
3/4 cups sifted flour
1 tsp baking powder
pinch salt
50 grams unsalted butter, at room temperature
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 teaspoons lime or lemon peel
1/4 cup milk

Directions

Preheat oven to 185 degrees C and lightly butter or line 9 muffin cups with paper liners.

Separate the egg.
In a mixing bowl, combine the flour, baking powder and salt.
In another bowl, cream the butter. Add a little bit more than half the sugar, and beat until light and fluffy.
Add egg yolk, and mix through.
Add vanilla and lime peel, and mix.

Then, with the mixer on low, alternately add the dry ingredients and the milk, in three additions.

In another bowl, beat the egg whites until foamy. Add the rest of the sugar gradually, and keep beating until it's all dissolved in the egg whites.
Fold the egg whites carefully into the batter, do not over mix or the batter will deflate.

Evenly fill the muffin cups with the batter and bake for about 18 -20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread regular buttercream frosting on each cupcake, and then dip it into a bowl of dried coconut shavings.

Enjoy!