Lemon Coconut Cupcakes (Italian Meringue Buttercream) #dessert #summer

Lemon, coconut, Spring, cupcakes… Look me straight in the face and reveal to me that lemon and yellow don't make you in a flash upbeat. That is the thing that I thought. Insta-daylight.

As I was shooting these little folks, I couldn't quit grinning. Possibly it was the way that the light was really collaborating for once, or perhaps it was the secretive tastes of lemon curd that were fulfilling me.

In these Lemon Coconut Cupcakes a damp coconut cupcake made with both dried coconut and coconut milk is loaded up with lemon curd and after that bested with a coconut Italian Meringue Buttercream. And afterward finished off with some progressively toasted coconut.

I think I referenced as of late the amount I adore lemon sweets. I've been having a lemon minute. I need lemon everything.

Also try our recipe Lemon Cupcakes with Blackberry Buttercream

These Lemon Coconut Cupcakes have a moist coconut cake, a sweet, tart lemon curd filling and are topped with a lemon Italian meringue buttercream!

Ingredients

1 cup All-purpose flour
¾ cup coconut flour*
1 teaspoon baking powder
½ teaspoon salt
½ cup butter, melted**
1 cup sugar
4 eggs
¾ cup coconut milk
Sweetened shredded coconut, toasted
Sweetened shredded coconut, toasted
Lemon Curd
Italian Meringue Buttercream
Lemon or coconut extract, to taste

Instructions

Preheat oven to 350˚F. Line 28 cupcake tins with liners. You can bake in 2 batches if you don’t have enough tins.
Whisk together the all-purpose flour, coconut flour, baking powder and salt in a medium bowl; set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment beat together the butter and sugar on medium-high speed until thick and lighter in color, 2-3 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl between each addition.
Alternately add flour and coconut milk in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. Add the next addition when your batter is streaky; if you wait too long, you will overmix by the time you’ve added the remaining ingredients. You want to stop mixing as soon as the last flour has disappeared. I like to fold in the last addition of flour with a spatula to avoid over beating.
Scoop or pour the batter into the liners ¾ full. I use a large cookie scoop for this task and it works beautifully. Sprinkle some toasted coconut on each cupcake. Bake in preheated oven for 15-20 minutes. I always start checking at 12 because I’m not a fan of dry baked goods. The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears!
Remove from tins immediately and let cool on a wire rack. They must be completely cool before filling and frosting.

For the Assembly:

Cut a hole in the top of each cupcake with a pairing knife and fill each with about 2 teaspoons of curd. I don’t measure, I just fill up the darn hole. It doesn’t matter. The more the merrier. And, no, those little bits of cake don’t go to waste. Those have my husband’s name on them.
Fit a piping bag with your favorite tip (I used an Ateco 883 here), fill with frosting and pipe on the desired amount of buttercream. In my opinion more is not more as with the lemon curd.
Sprinkle with more toasted coconut. Best if served the day they are made.

Notes:
*Coconut flour is not really flour at all. It is just very finely ground, unsweetened coconut. If you can’t find it pre-ground or it is unbelievably expensive, you can make your own by processing unsweetened coconut flakes in the food processor or Nutribullet, which is what I did.
**Melting Butter: I melt my butter in the microwave in 10 second intervals on 50% power until almost all the butter has melted. At this point I remove it from the microwave and stir or swirl the bowl until all the butter has melted. I do not like when the cream separates from the butter, which will happen if you cook it too long or at too high a power (or heat on the stove).
Do not substitute baking soda for the powder in this recipe. There is no acid for it to react with and you will end up with dense, flat and soapy tasting cupcakes. Just no.

Read more our recipe : Strawberry Lemoncello Spritzers

For more detail : https://bit.ly/2V2TqxZ