I made these cupcakes a few weeks ago when we threw our parents a surprise joint 60th birthday party and invited their nearest and dearest. They went down an absolute treat and were the first flavour to be eaten up by the guests (I made sure to keep a few for myself). They renewed my love for making cupcakes and I hope to start using my Lola Cupcakes recipe book again and again to make a few more of the amazing treats on offer in there. We made some other flavours for that night from the book, but these were definitely our favourite, so we wanted to share the recipe with you to encourage you to take a little look at this book when looking for a foodie gift for yourself or someone you love. You can thank us later.
70g plain flour
1 tsp baking powder
A pinch of salt
200g unsalted butter
200g caster sugar
1 tsp vanilla extract
Grated zest of half a lemon
3 medium eggs
180g desiccated coconut
70g ground almonds
240ml double cream
200g icing sugar
Grated zest of 1 lemon
- Preheat your oven to 180 degrees celsius. Put 12 muffin cases into a muffin tin.
- Sift the flour, baking powder and salt in a bowl.
- In a separate bowl put the butter, sugar and vanilla extract in together and beat with an electric hand mixer until pale and fluffy. Add the lemon zest. Add the eggs one at a time, mixing in between.
- Turn the whisk down to a low speed and add the sifted dry ingredients, 150g of the desiccated coconut and ground almonds to the bowl, beating until just combined.
- Divide the mixture between the muffin cases. Bake in the oven for 20-25 minutes, until well risen and a skewer inserted in the middle of one of the cakes comes out clean.
- Remove from the oven and let cool on a wire rack.
- To make the frosting, put the double cream in a bowl and whisk with an electric hand mixer until soft peaks form.
- In a separate bowl, put the mascarpone, sugar and lemon zest in together and whisk until smooth.
- Fold the whipped cream into the mascarpone mixture.
- Spread the frosting over the cooled cupcakes using a spatula, creating a smooth, dome shape. Pour the remaining coconut onto a plate and roll the tops of the cupcakes in it until coated.