recipe is : coconut cupcakes with cream cheese topping

Ingredients
coconut cupcake

1 cup (230g/2 sticks) unsalted butter
1 1/3 cups sugar
5 small/med eggs
2 1/2 cups grated fresh coconut, lightly toast 1 cup till light golden brown (set aside 2 tbsp toasted coconut for the topping)
2 1/2 cups superfine/cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water

Topping

1/4 cup butter, room temperature
1/2 pound cream cheese, room temperature
3/4 cup castor sugar
1 tsp lemon juice
grated zest of 1 lemon
grated zest of 2 limes
2 tbsp of the lightly toasted coconut


Method
cake

- preheat the oven to 190 degrees C
- sift together the flour, baking powder and salt. set aside
- cream together butter and sugar until smooth and fluffy
- beat in the eggs one at a time, mixing well after each one
- add the grated coconut (toasted and untoasted), mix to incorporate
- mix ½ of the flour into the butter mixture, then add ½ the water, mix well
- add in the remaining flour and water and mix
- spoon the batter into paper cake cups 3/4 way to the top
- bake for 15-18 minutes until a toothpick inserted in the middle of the cake comes out clean
- set aside to cool for at least 30 mins


Topping

- beat butter until creamy. add cream cheese and beat till incorporated and creamy
- add in the sugar, beat till it's smooth and no longer grainy
- add lemon juice, lemon zest and lime zest into the cream cheese and mix to combine
- spread or pipe the icing on to the cupcake and sprinkle with the toasted coconut
- coloured sugar or cake sprinkles can be used to pretty up the cupcakes




~~ culinary adventures ~~