Lemon Coconut Cupcakes

Summary

Prep Time	1 hr
Cook Time	25 mins
Total Time	1 hr 25 mins
Course	Dessert
Cuisine	European
Servings (Default: 12)

Ingredients

For the dough:

For the frosting:

For the sprinkles:

1 tablespoon desiccated coconut
1 tablespoon lemon zest
1 teaspoon sugar

For decoration:

1 lemon (s)

Also:

1 muffin tin
12 muffin tins

Instructions

For the lemon batter, beat the butter with the grated lemon zest, the vanilla sugar and the sugar until creamy. Then you add the eggs and beat them well into the butter mixture. Make sure that the eggs are at room temperature, otherwise they will not combine well with the butter. Then it goes on with the dry ingredients: You mix the flour with the baking powder and the salt. When the butter and egg mixture looks like the video has a consistency like pudding, add the flour mixture, sour cream and lemon juice. Everything is then mixed as briefly as possible into a smooth dough and then distributed in the molds.
The small cakes are then baked for 20-25 minutes at 180 ° C (convection).
If no more dough sticks to the chopsticks after baking, they are done and have to cool down well.
During this time, the sprinkles continue: you simply mix the desiccated coconut with the lemon peel and the sugar.
When the cupcakes have cooled down, the frosting can be prepared. To do this, stir the double cream cheese with the desiccated coconut and the grated lemon peel. To make the cream looser, whip the cream together with the sugar and the cream stiffener. Sugar and cream stiffener should be mixed beforehand so that there are small lumps.
Finally, the cream can be spread over the cupcakes with a piping bag and the sprinkles and some fresh lemon can be added on top as a decoration. The cupcakes should be stored in the refrigerator until they are served.

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