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Rosy

Rosy Paniagua
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Recipe of Lemon and Coconut Cupcakes
Recipe

Lemon and Coconut Cupcakes

25 mins
35 mins
Low
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Prepare this recipe the first days of marriage for my husband, since these are his favorite flavors, it is worth mentioning that he does not like to mix flavors and he loves it!
Learn more about Rosy Paniagua

Ingredients

24 portions
  • 1 kilo flour, for pastry
  • 7 eggs
  • 250 milliliters skim milk
  • 250 grams butter, or oil
  • 5 lemons, (juice)
  • 5 lemons, (grated)
  • 350 grams grated coconut, and toasted
  • 120 grams cream cheese
  • 90 grams butter
  • edible gel food coloring

Preparation

Pre-heat the oven to 180 °, mix the flour, eggs, milk and butter at high speed.
Add the toasted coconut and half of the lemon zest until a homogeneous mixture, empty in cupcake molds with their saucers, put in the oven for 35 to 40 min, remove and let cool.
Prepare a frosting with butter, cream cheese, lemon juice and lemon zest, add the color you like and decorate the cupcake.

PRESENTATION

Use a base of white or transparent glass, putting bright colors like purple, yellow, red, etc., your frosting will highlight more your dessert, use thematic or colored caps, but the best presentation is to leave them on the table with u

TIPS

Buying flour for baking will ensure that your dessert is not down when you open the oven or let them cool. The best ingredient is Love.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
maria lira
19/02/2014 13:31:12
Me encanto este fin de semana la tratare:)

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