Coconut Cupcakes

Ingredients:
All purpose flour- 1 1/2cup or 195 gms,
Baking pwder- 1 and 1/2 tsp,
Lemon zest- 1tsp,
Salted butter-1/2 cup or 113 gms ( room temperature),
White granulated sugar- 1 cup or 200gms,
Eggs- 2,
Vanilla essence- 1 and 1/2 tsp,
Milk - 1/2 cup or 120 ml.

Cream cheese frosting:

Butter- 4 tbsp ( room temperature),
Cream cheese- 4 ounce or 113 gms,
Icing sugar-2 and 1/2 cup or 300gms( you can less the amount as 200 gms is being used for the cupcakes),
Vanilla essence- 1/2 tsp,
Milk or cream if needed- 1tbsp.

Garnishing:
Shredded dry coconut- 1 and 1/2 to 2 cups ( scrape out the outer layer of the  dry coconut and then grate).

Method:
Pre- heat oven to 350 F or 180 C.
Sift flour and baking powder in a bowl and then add the lemon zest and mix with a 

whisk.

In a bowl of your mixer beat butter until soft ( 1 minute).

Scrape down the sides.

Gradually add the sugar and beat until light and fluffy( 3 minutes).

 

Scrape down the sides of the bowl as needed.
Add vanilla essence.

Add eggs,one at a time,beating well after each addition.

Then with the mixer on low speed,alternately add the flour mixer in three additions and milk in 2 additions starting with the flour and ending with the flour.

Beat just until combined.

Evenly fill the muffin cups with the batter and bake for 18 to 20 minutes or until toothpick inserted comes out clean.

Remove from oven and transfer the cups to wire rack to cool completely.

You can use a piping bag to decorate the frosting or use a knife or spatula to spread frosting on each cupcakes.

Take each cupcake and  garnish with grated coconut.( Spread grated coconut on a plate and swirl the cupcakes  holding it upside down so that the cream is coated with shredded coconut or you can just sprinkle the shredded coconut on each cupcake.

Makes 15 coconut cupcakes.

Cream frosting:

Beat butter until smooth ( 1 minute).

Add the cream cheese and beat until smooth and well blended.

Beat in the vanilla essence.

With the mixer on low speed gradually add the sifted icing sugar.

Scrape down the sides of the bowl as needed.
Beat on high speed until frosting is light and fluffy and of spreading consistency ( 3 minutes).
If the frosting is too thick add 1 tbsp of milk.