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Wednesday, September 21, 2011
Semi-Homemade Coconut-Lemon Cupcakes
After all nobody will notice if you don't tell and you save a ton of time, by using a box and just switching out some of recommended ingredients and adding to it.
Here is what you need for these Semi-Homemade Coconut-Lemon Cupcakes:
1 pkg. Pillsbury Super Moist Yellow Cake Mix
1 Cup finely shredded Coconut, dry
1.5 cups Coconut Milk
1 tsp. Coconut Flavor
1 Lemon, just the zest
1/3 cup of oil
For the Lemon Glaze:
1 cup C & H powdered sugar
1 Lemon, juice from the lemon you just zested
Icing (going with the semi-homemade I used store bought)
C&H powdered sugar
Prepare the cupcake batter just as described on the package, but instead of the water, use the coconut milk and then add in the coconut flakes, lemon zest. Divide the batter evenly in 2 twelve count cupcake pans and bake as instructed on the package or until a wooden skewer comes out clean.
While the cupcakes are baking prepare a lemon glaze with the powdered sugar and the lemon juice. The consistency should be like a thick syrup. Once the cupcakes are baked, remove them from the oven, prick them allover with a toothpick or a skewer and immediately brush with the lemon glaze, so the tops are coated and the glaze will be absorbed into the cupcakes.
Let the cupcakes cool, top with icing and coconut flakes. I found it easiest to dip the iced cupcakes into a small bowl with the coconut flakes, that way you don't get the flakes all over your kitchen.
If you want, sprinkle with a little powdered sugar and with a kitchen torch, toast the coconut slightly. Make sure you set the flame to low otherwise you are going to burn the coconut. I got my torch at
Now arrange on a nice plate, make yourself some coffee and dig in! Bon Apetit!