Triple lemon & coconut cupcakes

Triple lemon & coconut cupcakes

[lemon cake, lemon curd stuffed, and lemon & coconut frosting]

I made these for C's birthday last year, he liked them so much he requested them again for this year! 

I mismatched a couple recipes I found online, one from Ina Garten (coconut lemon cupcakes) and one from Taste of Home (lemon coconut cupcakes), along with the idea of filling the cupcakes with a dollop of lemon curd before frosting.

 The resulting cupcakes were delicious, just sweet enough with the frosting and coconut, with the tart lemon coming through from the zest and the lemon curd. Doesn't take long to put together either, I used store bought lemon curd, but you can always make your own. I also used the leftover lemon curd to make a mousse the next week, just by whipping the lemon curd up with some cream and sugar and leaving it in the fridge to set.

 

The resulting recipe looked something like this: 

CUPCAKES:

1 stick unsalted butter at room temperature

2 cups sugar 

3 teaspoons grated lemon peel

5 eggs at room temperature

1 1/2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

14 ounces sweetened shredded coconut

 

FILLING: 

1 cup of Lemon curd

FROSTING:  

4 ounces cream cheese, softened 

2 tablespoons butter, softened 

1 teaspoon grated lemon peel 

1/4 teaspoon vanilla extract 

1/4 teaspoon lemon juice 

1-1/4 cups confectioners' sugar 

3/4 cup flaked coconut, divided

1) Preheat oven to 325F. With an electric mixer, cream the butter and sugar together in a large bowl until light and fluffy, about five minutes. Add the eggs one at a time, mix in vanilla extract.

2) Mix flour, baking powder, baking soda, and salt in a large bowl. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

3) Fill your cupcake liners with batter. Bake for 25-30 minutes, or until the tops are golden and a toothpick comes out clean.

4) FROSTING: while the cupcakes are baking, beat the cream cheese, butter, grated lemon peel, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut.

5) Allow cupcakes to cool for 15-20 minutes

6) Cut out small holes in the top of the cupcakes (you can use a paring knife) and fill with a teaspoon or so of lemon curd.

7) Frost by putting frosting in a freezer bag with a hole cut out of the corner. Top with coconut flakes for garnish.