LEMON COCONUT CUPCAKES RECIPES
ZUCCHINI CUPCAKES RECIPE: HOW TO MAKE IT
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield about 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Beat together the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 327 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 52g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
LEMON MYRTLE AND COCONUT CUPCAKES - SWEETEST KITCHEN
Lemon myrtle cupcakes drizzled with lemon myrtle syrup and topped with coconut frosting.
Provided by Ina Garten | Lemon Myrtle Australia | Good Eats 'n Sweet Treats
Categories Dessert
Yield 14
Number Of Ingredients 24
Steps:
- For the cupcakes: Preheat the oven to 325F (160C).
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, lemon myrtle, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
- Line a muffin pan with paper liners. Fill each liner evenly with batter. Bake for 20-25, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
- For the lemon myrtle syrup: Bring all ingredients to the boil stirring until sugar is dissolved. Strain lemon myrtle from syrup. Poke holes into the cupcakes with a fork, then either dip cupcakes into syrup or spoon the syrup over the cupcakes. This is best done when the cupcakes and syrup are still warm.
- For the coconut frosting: Using a mixer fitted with a paddle attachment, beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add the whipping cream, coconut cream, and salt; beat until combined. Frost cupcakes when they are completely cool.
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