Lemon Coconut Cupcakes
adapted from goodlifeeats.com
4 cup all-purpose flour
2 tsp baking soda
1 tsp baking powder
3 large eggs
3/4 tsp salt
1/4 - 1/2 teaspoon coconut extract
1 1/2 cups sugar
zest of 2 extra large lemons
3/4 cup butter, softened
2 1/2 cups coconut milk
4 sticks unsalted butter, softened
juice of one extra large lemon
2 pounds powdered sugar, sifted
Sift together flour, baking soda, baking powder and salt. Set aside. Zest the lemons. Add to a bowl with the sugar and rub with your fingers to release the aromas from the lemon skin. Set aside.
In a large bowl, beat the butter until creamy. Add the sugar and beat for 2 minutes, scraping the sides as needed. Add the eggs, one at a time, and the coconut extract. Beat for 3 minutes.
Slowly pour half of the coconut milk into the batter. Beat until well incorporated.
Add half of the flour mixture, beating until incorporated.
Then, add the remaining coconut milk, beating until smooth, followed by the remaining flour mixture. Scrape the sides and give it one last beating so it is mixed well.
Divide batter into cupcake tins. Makes 30 standard sized cupcakes. Bake for 20 minutes or until a toothpick comes out clean. Remove from oven and let cool before frosting.
For the Lemon Buttercream:
Cream the butter in the large mixing bowl of a stand mixture. Slowly incorporate the powdered sugar as you continue to cream. Add the lemon juice.
Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth.
I topped my cupcakes with toasted coconut!