Lemon and Coconut Cupcakes with White Chocolate Cream Cheese Icing

Lemon and Coconut Cupcakes with White Chocolate and Cream Cheese Icing

These cupcakes are surprisingly quick and easy to make. They keep for around 5 days in an airtight container (if no-one finds them first!)

125g Butter, softened
1 cup caster sugar
2 eggs
1tsp vanilla essence
1/2 cup milk
2 tsp lemon zest
juice of half a small lemon
1/2 cup desiccated or shredded coconut or
1 1/4 cups self-raising flour

Preheat oven to 180ºC and line 18 cupcake tins with paper cases

1. Cream butter and sugar in a stand mixer or with an electric hand whisk until light and fluffy. Add vanilla
2. Beat in eggs one at a time
3. Add milk
4. Add lemon zest and juice
5. Mix in flour and coconut until well combined.
6. Fill paper cases 2/3 full with mixture and bake for 8-10 minutes or until top springs up when lightly pressed.
7. Transfer to a wire rack to cool and ice with white chocolate and cream cheese icing. Garnish with toppings of your choice. I used lemon zest strands and edible flowers.