Lemon Glazed Toasted Coconut Cupcakes

Lemon Glazed Toasted Coconut Cupcakes

Ingredients:

Cupcakes:

1 1/4 cups cake flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup sugar

8 tbsp unsalted butter, at room temperature

1 large egg plus 2 large egg yolks, lightly beaten, at room temperature

1/2 cup whole milk

1 tsp coconut water

1/2 tsp pure vanilla extract

Topping:

1 cup sweetened shredded coconut

Lemon Glaze:

3/8 tsp grated lemon zest

2 tsp fresh lemon juice

2 tbsp coconut water

1 cup powdered sugar, sifted

Instructions:

Preheat the oven to 175°C. Line the muffin tin with paper liners.

To make the cupcakes:

In a medium bowl, Sift-in the flour, baking powder, baking soda, and salt.

Place the butter in a large bowl and stir until creamy in consistency.

Slowly add-in the sugar into the butter. Slowly stir-in the egg mixture.

Add one-third of the flour mixture. then add-in one-half of the milk. Continue adding them alternately, ending with the flour mixture.

Stir the batter after each addition.

Add-in the coconut water and vanilla.

Fill the paper liners half full of batter.

Bake in the preheated oven about 14 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. 

Leave the oven on.

Transfer cupcakes to a rack to cool, about 20 minutes.

To make the topping:

Spread the sweetened shredded coconut on a baking sheet, and bake until lightly browned and fragrant, about 7 to 8 minutes. (Do not burn!)

Transfer to a shallow bowl and let cool.

To make the lemon glaze:

In a small shallow bowl, Mix together the lemon zest, lemon juice, coconut water, and powdered sugar.

To assemble:

Dip the top of a cooled cupcake in the glaze, and immediately dip the glazed top in the toasted coconut.

Allow the glaze to set before serving or storing the cupcakes.

Happy Eating!