It’s a no brainer mixture!
Lemon Coconut cupcakes are the 2 flavors which can be simply begging to be collectively
Kind of like peanut butter and jelly solely method higher!
Fluffy Coconut Cupcakes filled with lemon custard
And they’re prepared in no time with this tremendous straightforward one bowl cake combine methodology!
Iced with buttercream and lined in toasted coconut flakes!
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Notes for Success:
This recipe makes 24 cupcakes however you possibly can simply divide all of the elements in half to make a smaller batch of 12
Though freezing these cupcakes might be a fantastic concept too!
When measuring cornstarch for the custard recipe I can not stress sufficient that a kitchen scale is one of the simplest ways to go.
Cornstarch is a really tough ingredient to measure persistently with a quantity spoons measure
Make life straightforward by utilizing portioning scoops for the cupcake batter!
Whereas I like utilizing my American Buttercream recipe I do have 5 different recipes so that you can select the one you want most!
Yield: 24 cupcakes
Lemon Coconut Cupcakes
Prep Time
half-hour
Cook dinner Time
25 minutes
Whole Time
55 minutes
Components
Coconut Cupcakes
- Canned Full Fats Coconut Milk 1¾ cup (414ml)
- Vinegar or Lemon Juice 2 teaspoons (10ml)
- Coconut Extract 1½ teaspoons (7ml) *non-compulsory
- Cake Flour 1½ cups (180g)
- All Goal Flour 2¼ cups (280g)
- Egg Replacer 3 teaspoons *see notes
- Granulated Sugar 1¼ cups (250g)
- Baking Powder 3 teaspoons
- Baking Soda 2 teaspoons
- Salt 1 teaspoon
- Vegetable Oil 1 cup (237g)
- Flaked Coconut 1½ cups
Lemon Custard
- Plant Milk 1 cup (237ml)
- Lemon Juice ½ cup (118ml)
- Water ¾ cup (177ml)
- Tumeric lower than 1/8 teaspoon for shade *non-compulsory
- Sugar ¾ cup (150g)
- Cornstarch 5 Tablespoons (40g) *see notes
- Lemon Zest from 2 massive lemons approx 2 Tablespoons
For the Icing
Directions
- Preheat the oven to 350F then line your cupcake pans
- Mix all of the moist ingredient collectively in a single bowl
- Then sift all of the dry elements collectively in a bigger bowl *together with the dry mix egg replacer- I don’t reconstitute it
- Add the moist elements to the dry & whisk easy then add the flaked coconut
- Portion the batter into the cupcake liner filling 3/4 full then bake for roughly 25 minutes or when they’re springy to the contact once you gently press the facilities
- Put together the American Buttercream recipe based on the directions on that submit & add the coconut extract on the final stage of blending
- Evenly toast the coconut flakes in a preheated 250F oven for 10-Quarter-hour or to your required shade
- Subsequent put together the lemon custard by combining the sugar and the cornstarch collectively in a heavy backside medium sauce pot, add the lemon juice, lemon zest, water and plant milk and a pinch of turmeric for shade if desired
- Cook dinner over medium excessive warmth whisking continuously to keep away from scorching the underside
- As soon as it involves a full boil let boil for 10 seconds then take away from warmth & cool slighlty
- Coring cupcakes is best when they’re chilly and even semi frozen to cut back the quantity of crumbs & breakage, core the cupcakes & fill them with lemon custard then refrigerate fast to set
- Ice with buttercream then coat them in toasted coconut
Notes
Lemon Coconut Cupcakes have to be stored refrigerated solely if you’re utilizing the lemon custard stuffing, in any other case they are often stored at room temperature for as much as 3 days
