24 August 2012

Lemon Coconut Cupcakes

I've been really busy with so many things lately - work, chores, errands, other hobbies, salsa classes, family, friends, home improvement projects...
Goodness, and I don't even have kids yet!  How do those working moms do it??

So, this is gonna be a real quick post to share with you a new recipe I tried recently. I was looking for cream cheese frosting recipes and chanced upon one that used whipped cream instead of butter!

Now, doesn't that sound nice?  No butter :) 

But before I dive into the recipe, I just wanted to digress for a moment so I can abuse this blog and brag a bit about the cushion covers I designed myself and just finished knitting :)

I bought the yarn on my New Zealand holiday 2 years ago. Yes, 2 long years! I have a (bad) habit of hoarding long lists of "To Do" projects. Please console me and tell me I'm not the only one with this terrible habit?

Alright, ok, my 5 seconds of bragging is over. Now back to the recipe...

Makes about 20 mini cupcakes.

80g butter
95g sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon extract
1 tbs lemon juice
100ml milk
130g plain flour
1 tsp baking powder, sifted with flour
60g grated coconut

Cream butter and sugar till pale and fluffy.
Gradually add eggs and extracts, and mix till thoroughly combined.
Add lemon juice and milk and mix well.
Mix in flour and baking powder on low speed till just combined.
Then fold in grated coconut till evenly distributed.
Fill baking cups till about 80% full.
Bake at 150*C for 15-18 min till done.
Cool completely before frosting.

Makes more than enough for 20 mini cupcakes.

100g cream cheese, softened
80g caster sugar (more or less according to preference)
1 tsp vanilla extract
1/4 tsp lemon extract (optional)
yellow food colouring (optional)
180ml whipping cream

Combine cream cheese, half of the sugar, extracts and colouring.
Whisk or cream until smooth. Set aside.

In another bowl, whisk whipping cream and the remaining half sugar until stiff peaks form.

Gently fold whipped cream into cream cheese till evenly combined.
Transfer to a piping bag attached with your preferred piping tip and decorate your cupcakes!  

The frosting was a little weepy in the hot and humid climate I live in. So next time, I'll try adding a little gelatin into the frosting to see if it'll help stabilise the frosting. Will post the results when I try this again. 

These little cuppies were made specially for a gathering with a group of fellow baking enthusiasts who were such fun company and so generous (aka way too much food). Hope you ladies and gents enjoyed it :)

I may not have time to post the food porn from the gathering, but I don't want you to miss out on the titillating images, so please head over to their blogs to check out the X-rated photos  :)

Passionate About Baking - Grilled Vege Frittata, Creamy Prawn & Mushroom Canapes
Dreamersloft - Lemon Meringue Cupcakes
Precious Moments - Banana Sherbet, Coffee Ice Cream

Peng's Kitchen - Cherry Cake
All That Matters - Puff Biscuits, Chicken Stew
Honey Bee Sweets - Chicken Kebabs
Travelling Foodies - Ikan Gerang Assam, Durian Apam Balik, Macaron Roselle
@kokken - Ngoh Hiang
Wen's Delight - Korean Rice Rolls
Baking Library - Chicken Pies
I Love. I Cook. I Bake. - Steamed Pandan Brownies, Chocolate Pudding
Annielicious Food - Tiramisu


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