COCONUT WHIPPED CREAM
Provided by Bobby Flay
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a stand mixer fitted with the whisk attachment and whisk until soft peaks form.
LEMON-OLIVE OIL CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
- Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the olive oil and sugar in a large bowl and beat with a mixer on medium-high speed until smooth and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla and lemon zest. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk. Increase the speed to medium high and beat until combined.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the tops are lightly golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Combine the egg whites and sugar in the bowl of a stand mixer and place over a small pot of simmering water (make sure the bottom of the bowl does not touch the water). Whisk by hand until the sugar is dissolved and the mixture is warm to the touch, about 5 minutes. Remove the bowl from the pot and attach to the mixer; beat with the whisk attachment on high speed until the meringue is shiny and holds stiff peaks, about 7 minutes. Switch to the paddle attachment. With the mixer on medium speed, gradually add the butter and beat until smooth, 1 more minute. Add the vanilla and mix until just combined. Spread the frosting on the cupcakes.
LEMON COCONUT CUPCAKES
This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes.
Provided by Cupcake Princess
Categories Desserts Cakes Lemon Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour, baking soda, and salt together in a bowl.
- Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
- Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 40.5 g, Cholesterol 82.4 mg, Fat 14.8 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 9.3 g, Sodium 199.4 mg, Sugar 29.4 g
LEMON COCONUT CUPCAKES
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. -Debra Henderson, Booneville, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon zest if desired.
Nutrition Facts : Calories 327 calories, Fat 18g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
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