Lemon Coconut Cupcakes

I love cupcakes!  I love them so much that I named a kitten after them (she was the size of a cupcake when I found her, so it totally makes sense).  To go with my lemon kick, I decided to create these lemon coconut cupcakes.  The bird’s nest idea comes from Martha and can be found here, and the recipe is inspired by Ina’s in the Barefoot Contessa cookbook and Gaby’s found here.  I know this may not be getting out there in time to be part of your Easter dinner, but with regular decorating these could be enjoyed anytime.

Ingredients (makes 18 cupcakes):

1/2 lb butter (2 sticks) at room temperature
1 3/4 cups sugar
2 1/2 cups flour
1 teaspoon lemon zest
3 teaspoons lemon juice
5 eggs at room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
3/4 cup sweetened shredded coconut 

Lemony Cream Cheese Frosting (makes enough for 18 cupcakes):

1/2 cup plus 3 tablespoons unsalted butter, at room temp 8 oz. Neufchatel cheese (or cream cheese), at room temp
Zest of one lemon
1/8 tsp. almond extract
1/4 tsp. vanilla extract
1 1/2 cups powdered sugar

To fill and decorate: 

1 cup lemon curd(about half a recipe)

1 cup toasted sweetened shredded coconut
1 recipe cream cheese frosting
Cadbury mini eggs or other candy eggs

To make the cupcakes:

1.  Preheat the oven to 325.  Cream the butter and sugar in an stand mixer fitted with the paddle attachment.  With the mixer on low, add the eggs one at a time, then add the lemon zest and juice.
2.   Sift together the flour, baking soda, baking powder, and salt.
3.   Add the dry ingredients to to the mixer in three parts, alternating with the coconut milk, and mix just until combined.
4.   Fold in the coconut.
5.   Divide the batter among the cupcake cups, and bake for 20-25 minutes or until a toothpick comes out clean.

To make the frosting:
Cream the softened butter and cream cheese together.  Sift in the powdered sugar.  Add the lemon zest and extracts and mix well.


To fill and decorate:

When the cupcakes are done, cool them completely.  Use a paring knife to cut a cone-shaped piece out of the top of each cupcake, making sure not to cut all the way down to the bottom.  Use a small spoon to fill the empty cones with lemon curd (and have fun eating the little cone-shaped pieces of cake!  No one is going to miss those!).

Transfer the frosting to a large ziploc bag, and cut off the tip of one corner to make a dime-sized hole.  Pipe a circle of frosting onto the outer edge of each cupcake.  Sprinkle toasted coconut on top to cover.  (To toast coconut, cook it in a dry skillet over medium-low heat until golden brown, about 8 minutes.  Don’t turn your back on it because it burns easily.)   Then, place 3 Cadbury mini eggs in the middle of each nest.