Shindig 411

Delight your party guests with this grownup cupcake recipe,

compliments of Elizabeth W. Gift Baskets.

Happy entertaining!

LEMON-COCONUT CUPCAKES

I developed this recipe a few years back for a Chronicle book I coauthored called, Lemons – Growing, Cooking, Crafting. These beauties are rich and dense but not too sweet, making them the perfect cupcake for grownup parties.

INGREDIENTS

(Makes 12 cupcakes)

For the cupcakes:

1 ½ cups flour

½ teaspoon each baking soda and baking powder

pinch of salt

¾ cup (1 ½ sticks) unsalted butter, at room temperature

1 cup sugar

3 large eggs, at room temperature

3 teaspoons freshly grated lemon zest

½ teaspoon pure vanilla extract

½ cup sour cream

½ cup sweetened, shredded coconut

For the frosting:

½ cup sweetened, shredded coconut, divided

8 ounces cream cheese, at room temperature

¼ cup (½ stick) unsalted butter, at room temperature

2 teaspoons freshly grated lemon zest

½ teaspoon each pure vanilla extract and freshly squeezed lemon juice

2 ¼ cups confectioners’ sugar

DIRECTIONS

Make the cupcakes:

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Sift together the flour, baking soda, baking powder and salt into a medium bowl.
2. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating after each addition. Scrape down the bowl and mix in the lemon zest and vanilla.
3. Alternately add the flour mixture and the sour cream to the batter, beginning and ending with the flour. Mix until just combined. Fold in the coconut.
4. Spoon the batter into the cupcake liners. Bake for 20 minutes, or until the tops begin to brown slightly. Remove from the oven and transfer the individual cupcakes from the muffin tin to a rack to cool.

Make the frosting:

1. Spread half of the coconut on a baking pan and bake at 350 degrees for 3 to 5 minutes, stirring occasionally, until lightly browned. Set aside to cool.
2. In a large bowl, using an electric mixer, blend together the cream cheese, butter, lemon zest, vanilla, and lemon juice. Add the confectioners’ sugar and mix until smooth. Stir in the remaining (un-toasted) coconut. Spread a thick layer of the frosting on the cupcakes and sprinkle with the toasted coconut.

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