Llanon Lemon And Coconut Cupcakes
These Llanon Lemon and Coconut Cupcakes are a delightful treat that perfectly captures the flavors of Ceredigion cuisine. The combination of zesty lemon and tropical coconut creates a deliciously unique dessert that is sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- Zest of 2 lemons
- 1/4 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the coconut milk, until just combined.
- Fold in the lemon zest and shredded coconut.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Fat
- 10g
- Protein
- 3g
Supplies
Muffin tin Cupcake liners Mixing bowls Whisk Electric mixer Spatula
Tools
Oven Wire rack
Serving suggestions
Serve the Llanon Lemon and Coconut Cupcakes with a sprinkle of shredded coconut on top and a side of fresh berries for a delightful presentation.
Tips & tricks
For extra lemon flavor, you can also add a lemon glaze on top of the cooled cupcakes before serving.
Cost
$10