Coconut cupcakes with lemon filling
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Quantity: 24 cupcakes
Complexity: easily
Quantity: 24 cupcakes
Delicate coconut-flavored cupcakes filled with a creamy lemon frosting and topped with frosting—a thick, dense, and voluminous buttercream. A sophisticated dessert garnished with coconut flakes that will grace any holiday table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups sweet coconut flakes
- 520 gr. dry mix for baking biscuits
- 1 package (4 servings) dry lemon pudding mix
- 3 eggs
- 1.5 cups coconut milk
- 1/3 cup vegetable oil
- 1/4 tsp yellow food coloring
- 2 packages (340 g each) frosting (cream) made from whipped cream
- 3/4 cup ready lemon cream
- 1 tsp artificial coconut flavoring
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line 24 muffin tins (6.4 cm in diameter) with paper liners; set aside.
- Spread 1 cup of coconut flakes on a baking sheet. Toast for 6-8 minutes or until golden brown. Cool completely on a wire rack.
- In a large bowl, combine the cake mix, instant pudding, eggs, coconut milk, vegetable oil, and yellow food coloring; beat with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl. Beat on medium speed for another 2 minutes. Spoon the batter into the prepared muffin tins, filling them 3/4 full. Bake for 15-20 minutes; a toothpick inserted into the center of a cupcake should come out clean. Cool the cupcakes in the tins on a wire rack for 5 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
For the lemon filling:
In a medium bowl, whisk together 1/2 cup whipped cream and lemon curd until combined.- Using a sharp knife, make a 1/2-inch slit in the center of each cooled cupcake. Place the lemon filling in a disposable pastry bag; snip the corner of the bag and pipe the filling into the cupcakes.
- In a medium bowl, stir coconut flavoring into the remaining whipped cream and spread it on top.
- Combine toasted coconut flakes and the remaining 1/2 cup untoasted coconut flakes. Sprinkle the coconut mixture over the frosted cupcakes.
Categories:
recipe / Desserts / Cupcakes, biscuits / Cakes / / American cuisine / Sandra Lee
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