Lemon Coconut Cupcakes Recipe

Serves 15

Ingredients:
For Cupcakes:
3/4 cup butter, softened
1 cup sugar
3 eggs
3 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup flaked coconut

For Lemon Coconut Frosting:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1-1/4 cups confectioners' sugar
3/4 cup flaked coconut, divided
Shredded lemon peel, optional

Method:
1. In a electric mixer bowl, cream butter and sugar till light and fluffy.
2. Add in the eggs, one at a time. Beat in lemon peel and vanilla.
3. Combine flour, baking powder, baking soda and salt.
4. Add to the creamed mixture alternately with sour cream. Beat until combined.
5. Fold in coconut.
6. Fill cupcakes casing with batter till 3/4 full.
7. Bake at 175 Degree Celsius for 20 minutes or until a toothpick inserted in the middle of the cupcakes come out clean.
8. Cool for 10 minutes before removing pan to wire racks to cool completely.
9. In a electric mixer bowl, beat the cream cheese, butter, grated lemon peel, vanilla and lemon juice until fluffy. Gradually beat in icing sugar until smooth, stir in 1/4 cup of coconut.
10. Frost cupcakes, sprinkle with remaining coconut and lemon peel.