1 1/2 sticks unsalted butter , at room temperature
1 cup sugar
2 eggs
1 tablespoon vanilla essence
1 tablespoon lemon zest
1 1/2 tablespoons lemon juice
1 1/2 cups flour
1/2 tablespoons baking powder
1/2 tablespoons baking soda
1/4 tablespoons salt
1/2 cups cow's milk
1 cup grated sweet coconuts
whole-wheat pasta, FOR THE FROSTING
150 grams white chocolate, in pieces
1 stick unsalted butter , at room temperature
3 1/2 cups powdered sugar
1 pinch salt
1/2 tablespoons vanilla essence
1 tablespoon lemon juice
1/4 cups whipping cream
rainbow sprinkles, or Christmas decorations
Preparation
1h
0 mins
Medium
Preheat the oven to 150 degrees Celsius.
In an electric mixer with the paddle attachment, beat the butter with the sugar for 5 minutes on high speed. Lower the speed and add the eggs, vanilla extract, lemon juice, and zest, and beat until well combined.
In a deep bowl, mix the flour, baking powder, baking soda, and salt. Add the mixture and the milk to the batter in the mixer and beat until 100% combined. Add the coconut and mix a little more.
Prepare 1 baking tray for cupcakes with cupcake liners (preferably blue or Christmas-themed) and pour the batter into the cupcake liners (use an ice cream scoop to place the batter).
Bake for 25 minutes or until a toothpick inserted comes out clean, remove from the oven and allow to cool completely before decorating.
To make the frosting, melt the chocolate in a double boiler.
In a deep bowl with an electric mixer, beat the butter and powdered sugar for 5 minutes. Add the salt, vanilla, lemon juice, and cream, and beat until you obtain a frosting. Add the chocolate and finish beating.
Frost the cupcakes with the frosting and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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