Coconut Cupcakes

Name: Coconut Cupcakes
Ingredients: 1/2 cup unsalted butter, softened; 1 tsp lemon zest; 3/4 cup granulated sugar; 2 None large eggs; 1/2 cup desiccated coconut, plus 2 tbsp extra; 1 1/3 cups self-rising flour, sifted; 1/2 cup milk; 1 1/4 cups powdered sugar; None None pink food coloring

9 ingredients

3 steps

Ingredients

1/2 cup unsalted butter, softened
1 tsp lemon zest
3/4 cup granulated sugar
2 None large eggs
1/2 cup desiccated coconut, plus 2 tbsp extra
1 1/3 cups self-rising flour, sifted
1/2 cup milk
1 1/4 cups powdered sugar
None None pink food coloring

Directions

1

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2

Beat butter, lemon zest and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in coconut, flour and milk. Distribute between paper liners and bake for 30 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

Meanwhile, to make the icing, sift powdered sugar into a small bowl. Stir in 1 tbsp boiling water to make icing spreadable then tint pink with food coloring. Spread icing over cupcakes then sprinkle with extra coconut.