These rich lemon and coconut cupcakes with white chocolate bitumen are amazing when they are decorated for Christmas.
Learn more about Deborah Dana
Ingredients12 portions
Preparation
Preheat the oven to 150 degrees Celsius.
In an electric mixer with the spade mash beat the butter with the sugar for 5 minutes at high speed. Slow down and add the eggs, vanilla essence, juice and lemon zest and beat until well blended.
In a deep bowl, mix flour, baking powder, baking soda and salt. Add the mixture and the milk to the dough in the blender and beat until it is 100% mixed. Add the coconut and mix a little more.
Prepare 1 tray to bake cupcakes with small pieces of cake (preferably blue or Christmas) and pour the dough into the cakes (use an ice cream spoon to place the dough).
Bake for 25 minutes or until a lemon stick comes out, remove from oven and allow to cool completely before decorating.
To make the bitumen, melt the chocolate in a bain-marie.
In a deep bowl with an electric mixer , beat the butter and the icing sugar for 5 minutes. Add the salt, vanilla, lemon juice and cream and beat until you get a shoe polish. Add the chocolate and finish beating.
Decorate the cupcakes with the bitumen and serve.
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