The Orchard in Your Room

Our puppy, Ms. Bailey, has been quite busy this week. She discovered that her Aunt Kelley keeps apples in her bags in her bedroom (not quite sure what that's all about). She's proven that she can sniff out almost anything, after taking one away she quickly returned to the room to find another. My mother-in-law managed to get a video of her eating one, notice how she doesn't scold her or take it away! We joke that you can't correct her she's too cute! Don't worry, she was eventually corrected and my sister-in-law removed any additional apples from her room.

We'll be celebrating my mother's birthday tomorrow and I was asked to make dessert. My mother requested something with lemon. I picked these lemon coconut cupcakes with lemon buttercream and toasted coconut. They can easily be made dairy free by substituting margarine for the butter.

Lemon Coconut Cupcakes
adapted from goodlifeeats.com
Oven 350
 Cupcakes:
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

 Lemon Buttercream:
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!