Coconut Cupcakes with Lemon Filling

Delicate coconut flavored cupcakes filled with creamy lemon cream, with topping from frosting – thick, dense and voluminous cream based cream. Gourmet dessert, decorated coconut flakes that will decorate any holiday стол. Time: 2 час. ten min Difficulty: easy Amount: 24 cupcake In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1.5 tbsp. sweet coconut flakes
• 520 gr. dry mix for baking biscuit
• 1 pack (4 servings) dry mix for cooking lemon pudding
• 3 eggs
• 1.5 tbsp. coconut milk
• 1/3 Art. vegetable oil
• 1/4 tsp yellow food coloring
• 2 packs (340 g each) of frosting (cream) from whipped cream
• 3/4 Art. finished lemon cream
• 1 tsp artificial coconut flavor

Recipes with similar ingredients: coconut, mix for baking cupcakes, eggs, coconut milk, cream, cream, coconut extract

Recipe preparation:

1. Preheat the oven to 180 ° C. Take 24 Muffin Molds (6.4 cm in diameter) and place paper capsules in them; put aside side.
2. Distribute 1 tbsp. coconut flakes on a baking sheet. Saute in within 6-8 minutes or until golden brown. Cool completely on the grill.
3. In a large bowl, mix the dry sponge mixture, soluble pudding, eggs, coconut milk, vegetable oil and yellow food dye; beat with a mixer at low speed for 30 seconds. Scrape the mixture off the sides of the bowl. Whisk at medium speed in for another 2 minutes Put the dough in prepared forms for muffins, filling them in 3/4. Bake for 15-20 minutes; toothpick, inserted into the center of the cupcake should come out clean. Cool cupcakes on the wire rack for 5 minutes, without removing from the molds. Remove the cupcakes from the molds and refrigerate completely on the wire rack.

4. For lemon filling:

   In a medium-sized bowl, mix 1/2 tbsp. whipped cream and lemon cream to mix.

5. Use a sharp knife to cut 1.3 cm in the center of the top of each cooled cupcake. Put the lemon filling in a disposable pastry bag; cut the corner of the pastry bag and squeeze stuffing in cupcakes.
6. In a medium-sized bowl, mix the coconut flavor in the remaining cream of whipped cream and apply it on top.
7. Stir the fried coconut and the remaining 1/2 tbsp. unroasted chips. Sprinkle coconut cream cupcakes.