Makes 18 cupcakes
2 cups (218 grams) cake flour
1 cup (220 grams) sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon lemon zest (approx. 2 lemons)
1 1/4 cup heavy cream
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup lemon juice
2 eggs, room temperature
Coconut Frosting
Double the ingredients below if you like a lot of frosting
1 stick (113 grams; 1/ pound) butter
1/2 teaspoon salt
1/2 teaspoon vanilla
3 – 4 tablespoons cream of coconut
1 1/2 cup confectioner’s sugar
Unsweetened dried coconut flakes (for garnish)
Pre-heat the oven to 350F and line 18 muffin tins with cupcake liners.
In a large bowl, hand whisk together the cake flour, sugar, baking powder and salt. Whisk in the lemon zest.
Add the heavy cream, canola oil and vanilla to the flour mixture. Use the whisk to mix until just combined.
Add the lemon juice. Use the whisk to mix until just combined.
Add the eggs. Use the whisk to mix until just combined.
Spoon (or use an ice cream scooper) the batter into the cupcake liners. Bake for 12 – 15 minutes until an inserted toothpick comes out with crumbs (instead of wet batter).
Cool the cupcakes completely before frosting (approximately 1 hour).
To make the frosting:
Using an electric mixer (use the beater blade/paddle attachment if you have a stand mixer), mix together the butter and salt until creamy (approximately 30 seconds). Mix the cream of coconut can contents using a spoon because the cream and liquid is often separated when you open it. Add the vanilla and 3 tablespoons cream of coconut. Mix until just incorporated. Mix in the confectioner’s sugar 1/2 cup at a time. If the frosting looks too dry, add 1 more tablespoon of cream of coconut. (If you add too much, it will become runny and hard to work with.)
Frost the cupcakes and top with the coconut flakes.
Enjoy! (:
