and Lemon and Coconut cakes with lemon meringue frosting (this one was the favorite and I have a dozen ordered for next week so I will put up the recipe)
Lemon Coconut Cupcakes with Lemon Meringue Frosting
(Makes 24 cupcakes)
INGREDIENTS:
Lemon Coconut Cupcakes:
1 1/2 cups sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons lemon extract
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons lemon extract
1 teaspoon pure vanilla extract
2 1/4 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
4 large egg whites
4 large egg whites
½ cup shredded coconut
yellow food coloring (if desired)
yellow food coloring (if desired)
Lemon Meringue Frosting:
4 large egg whites
2/3 cup sugar
1 teaspoon lemon juice
1 teaspoon lemon zest, finely grated
pinch of cream of tartar
pinch of salt
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line a cupcake pan with 24 cupcake liners.
2. Mix butter and sugar together with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts.
3. Sift together the flour, baking powder and salt in a separate bowl.
4. In another separate bowl, whisk together the milk, oil and egg whites. Alternately add the milk mixture and the flour mixture, mixing thoroughly after each addition, and ending with the flour. Gently fold in the shredded coconut and desired amount of food coloring.
5. Fill the cupcake liners ½ - ¾ way full.
6. Bake for 15-19 minutes, or until the cupcakes are well risen and a toothpick inserted into the cake comes out clean. Cool in pan for 2 minutes, then transfer to a wire rack to cool completely. While cupcakes are cooling, prepare frosting.
7. Meringue Frosting: Bring a few inches of water to boil in a saucepan that can hold a mixer’s bowl above the water.
8. Whisk the, lemon juice, lemon zest, cream of tartar and salt in the bowl by hand.
9. Add the egg whites and beat on high until soft peaks form.
10. Add the sugar one tea spoon at a time until completely dissolved and it is thick and you can hold it over your head HA HA. Add a few drops of desired food coloring (I chose yellow) and continue beating until it holds stiff peaks. Frost cupcakes with as much as as little as you’d like.
1. Preheat oven to 350 degrees F. Line a cupcake pan with 24 cupcake liners.
2. Mix butter and sugar together with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts.
3. Sift together the flour, baking powder and salt in a separate bowl.
4. In another separate bowl, whisk together the milk, oil and egg whites. Alternately add the milk mixture and the flour mixture, mixing thoroughly after each addition, and ending with the flour. Gently fold in the shredded coconut and desired amount of food coloring.
5. Fill the cupcake liners ½ - ¾ way full.
6. Bake for 15-19 minutes, or until the cupcakes are well risen and a toothpick inserted into the cake comes out clean. Cool in pan for 2 minutes, then transfer to a wire rack to cool completely. While cupcakes are cooling, prepare frosting.
7. Meringue Frosting: Bring a few inches of water to boil in a saucepan that can hold a mixer’s bowl above the water.
8. Whisk the, lemon juice, lemon zest, cream of tartar and salt in the bowl by hand.
9. Add the egg whites and beat on high until soft peaks form.
10. Add the sugar one tea spoon at a time until completely dissolved and it is thick and you can hold it over your head HA HA. Add a few drops of desired food coloring (I chose yellow) and continue beating until it holds stiff peaks. Frost cupcakes with as much as as little as you’d like.
11. Place under grill until just browned or use a brulee torch.
12. Cupcakes are best eaten the same day. Will hold for up to 3 days in an airtight container.
12. Cupcakes are best eaten the same day. Will hold for up to 3 days in an airtight container.
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