Lemon and coconut cupcakes

photography by: Louis Hiemstra

Always a crowd pleaser. Serve as is for dessert.

Makes: 12
Preparation: 20 minutes
Baking:  15-20 minutes

1 basic cupcake mixture
2 tsp lemon zest
40g (¼ oz) desiccated coconut

Cream cheese icing:
55g (2 oz) butter, softened
1 X 250g (8.8 oz) tub of cream cheese, softened
2 tsp coconut extract (optional)
400g (14 oz) icing sugar, sifted

Decorations:
Flaked coconut, toasted
Lemon zest

Prepare the basic vanilla cupcake batter. Stir in the lemon zest and desiccated coconut prior to baking. Bake for 15- 20 minutes, then transfer to a wire rack and allow cupcakes to cool.
Prepare the icing by beating together the butter, cream cheese and the coconut extract if using, with an electric beater. Gradually beat in the icing sugar.
Remove the paper cases from the cupcakes. Spread the sides of the cupcakes with the cream cheese.
Place the flaked coconut on a plate and roll the cupcake sides in the coconut to coat.
Ice the tops of the cupcakes and decorate with lemon zest.

Kid-friendly:
It's child's play mom.