Lemon Coconut Cupcakes
Fluffy Coconut Cupcakes stuffed with lemon custard and they are ready in no time!
Ingredients
Coconut Cupcakes
- 1¾ Canned Full Fat Coconut Milk (414ml)
- 2 teaspoon Vinegar or Lemon Juice (10ml)
- 1½ teaspoon Coconut Extract (7ml) *optional
- 1½ cup Cake Flour (180g)
- 2¼ cup All Purpose Flour (280g)
- 3 teaspoon Egg Replacer *see notes
- 1¼ cup Granulated Sugar (250g)
- 3 teaspoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Vegetable Oil (237g)
- 1½ cup Flaked Coconut
Lemon Custard
- 1 cup Plant Milk (237ml)
- ½ cup Lemon Juice (118ml)
- ¾ cup Water (177ml)
- ⅛ teaspoon Tumeric *optional
- ¾ cup Sugar (150g)
- 5 Tbs Cornstarch *see notes (40g)
- 2 Tbs Lemon Zest
For the Icing
- 1 Recipe Buttercream
- 2 teaspoon Coconut Extract
- 1 cup Toasted Coconut
Instructions
- Preheat the oven to 350F & line your cupcake pans
- Combine all the wet ingredient together in one large mixing bowl
- Then sift all the dry ingredients together in a larger bowl *including the dry blend egg replacer- I do not reconstitute it
- Add the wet ingredients to the dry & whisk smooth then add the flaked coconut
- Portion the batter into the cupcake liner filling 3/4 full then bake for approximately 25 minutes or when they are springy to the touch when you gently press the centers
- Prepare the American Buttercream recipe according to the instructions on that post & add the coconut extract at the last stage of mixing
- Lightly toast the coconut flakes in a preheated 250F oven for 10 minutes or to your desired color
- Next prepare the lemon custard by combining the sugar & the cornstarch together in a heavy bottom medium sauce pot, add the lemon juice, lemon zest, water & plant milk and a pinch of turmeric for color if desired
- Cook over medium high heat whisking constantly to avoid scorching the bottom
- Once it comes to a full boil let boil for 10 seconds then remove from heat & cool slightly
- Coring cupcakes is easiest when they are cold or even semi frozen to reduce the amount of crumbs & breakage, core the cupcakes & fill them with lemon custard then refrigerate immediate to set
- Ice with buttercream then coat them in toasted coconut
Notes
Storage: Lemon Coconut Cupcakes must be kept refrigerated only if you are using the lemon custard stuffing, otherwise they can be kept at room temperature for up to 3 days
NOTES FOR SUCCESS: This recipe makes 24 cupcakes but you can easily divide all the ingredients in half to make a smaller batch of 12 ~ Although freezing these cupcakes could be a great idea too!
When measuring cornstarch for the custard recipe I cannot stress enough that a kitchen scale is the best way to go. Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
Make life easy by using portioning scoops for the cupcake batter!
While I love using my American Buttercream recipe I do have five other recipes for you to choose the one you like most!
Tried this recipe?Let us know how it was!