Lemon Coconut Cupcakes with a Tall Crown

Lemon Coconut Cupcakes with a Tall Crown keeps the shopping list focused on All-purpose flour, coconut flour See Note, and baking powder. It serves 28 cupcakes.

Count on 45 minutes of prep, 20 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cupcakes

• 1 cup All-purpose flour
• ¾ cup coconut flour See Note
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter melted
• 1 cup sugar
• 4 eggs
• ¾ cup coconut milk
• ½ cup Sweetened shredded coconut toasted
• 1 cup Lemon Curd
• 3 quarts Italian Meringue Buttercream
• ½ teaspoon Lemon or coconut extract to taste

How the cooking goes

1. Warm the oven to 350˚F. Line 28 cupcake tins with liners. You can bake in 2 batches if you don’t have enough tins.
2. Whisk together the all-purpose flour, coconut flour, baking powder and salt in a medium mixing bowl; keep it to one side.
3. Using a hand mixer or electric mixer fitted with the paddle attachment beat together the butter and sugar on medium-high speed until thick and lighter in color, 2-3 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl between each addition.
4. Alternately add flour and coconut milk in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. Add the next addition when your batter is streaky; if you wait to long, you will overmix by the time you’ve added the remaining ingredients. You want to stop mixing as soon as the last flour has disappeared. it helps to fold through the last addition of flour with a spatula to avoid over beating.
5. Scoop or pour the batter into the liners ¾ full. You use a large cookie scoop for this task and it works beautifully. Sprinkle some toasted coconut on each cupcake. Bake in preheated oven for 15-20 minutes. it is steady to start checking at 12 because This kitchen is not a fan of dry baked goods. The cupcakes are done when a cake tester, inserted into the center, comes out with a few clinging crumbs but no wet smears!
6. Remove from tins immediately and allow it to cool on a wire rack. They must be completely cool before filling and frosting.

For the Assembly

1. Cut a hole in the top of each cupcake with a pairing knife and fill each with about 2 teaspoons of curd. You don’t measure, you just fill up the darn hole. It doesn’t matter. The more the merrier. And, no, those little bits of cake don’t go to waste. Those have the name on them.
2. Fit a piping bag with your favorite tip (you used an Ateco 883 here), fill with frosting and pipe on the desired amount of buttercream. In the opinion more is not more as with the lemon curd.
3. Scatter with more toasted coconut. Best if served the day they are made.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cupcakes, open Sprinkles Copycat Vanilla Cupcakes for a Party Tray and St Patrick’s Day Cupcakes with a Tall Crown.