Recipe

LEMON DRIZZLE, TOASTED COCONUT & BLUEBERRY CUPCAKES

Triple Tasting: triple the flavour, triple the indulgence and triple the gratification...

Yields13 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 cup Caster Sugar
 0.50 cup Melted Butter
 0.25 cup Vegetable Oil
 1 tbsp Vanilla Extract
 4 Free Ranged Eggs
 1 cup Yoghurt
 1.50 cups Plain Flour + 1tbsp
 0.25 cup Ground Almonds
 1 tsp Fine Sea Salt
 0.50 tsp Baking Powder
 0.50 cup Desiccated Coconut
 1 cup Blueberries + 49 Extra
 2 tbsp Lemon Zest
 2 Lemons juice
 1.50 Water
 1 cup Granulated Sugar
1

Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases. I actually yielded 13 muffins. So an extra cheeky muffin from my mix :=)

2

Set aside 39 blueberries for decoration purposes

3

Toast the coconut in a dry pan for a few seconds until light golden brown. and set aside whilst it cools.

4

To make the syrup simple heat water and lemon juice and sugar until it comes to the boil and begins to form a light brown colour. Set Aside.

5

With a whisk cream together all the wet ingredients. The first three ingredients you begin with is the sugar, oil, butter.

6

Then add the remainder of the wet ingredients: eggs, vanilla and yoghurt and beat well. You can use an electric hand whisk but be sure to use a low setting.

7

Its time to slowly fold in the dry ingredients with a spatula. Add sifted flour, ground almonds, salt and sifted baking power. Gradually fold by stirring in a figure of 8.

8

Finally coat the blueberries and coconut in one tbsp of plain flour and slowly add and fold this into the cake batter. This will ensure the blueberries do not sink to the bottom of the muffins and are evenly dispersed.

9

Spoon the mixture into the paper cases until they are half full (i normally use 2 tbsp of batter per cupcake). Bake for 25mins or until the cupcakes are springy and light golden brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

10

For the buttercream frosting, beat the butter in a large bowl until soft. I like to use an electric hand mixer for this. Add half the icing sugar and beat until smooth.

11

Then add the remaining icing sugar with the double cream, vanilla and lemon juice until the mixture is smooth and creamy and holds stiff peaks.

12

Spoon the icing into a piping bag (i like to use my Wiltons kit) with a 2D nozzle and pipe the icing using a focused and then upwards motion onto the cup cakes. You can also fill the inside of the cupcake by cutting a small hole with the edge of the piping nozzle.

Hello My Hungries,

This recipe has always been a success because it's beautifully delicious that's why! The children love it! Hungry Husband loves it straight from the oven (my very impatient soul) and my guests love it with their tea!

These cupcakes are so yummy and contain all of my favourite flavours. Im sure you all know, especially those who have been following me for a while I totally love Coconut!! I add it to almost every sweet dish/ dessert. I love coconut and i totally love lemon too and its also my sisters favourite! Inspired by Mary Berrys lemon drizzle, i mean who doesn't love her traybake lemon drizzle? a
And years of watching Ina Garten on a weekday lunchtime during my first pregnancy (2007) and maternity stay at home after birth (every lunchtime before Loose Women aired) here are my perfect little cupcakes for my little cupcakes at home.

I made these last weekend because our day trip to the local outdoors was cancelled and i desperately needed an activity to do with the little ones. What is it about rainy days that make me just want to drop everything and BAKE? Its the perfect excuse to indulge yet again. Its a cold February (I'm dreading the new house heating bill) but we’ve had quite a run of COLD, WET days on our day out day Sundays. When I made these cupcakes for the first time when my eldest was three, on a whim, I could hardly wait to share them with you on a blog one day and now here i am, i finally made it onto the blogging platform! So here they are!

 

 

 

Ingredients

 1 cup Caster Sugar
 0.50 cup Melted Butter
 0.25 cup Vegetable Oil
 1 tbsp Vanilla Extract
 4 Free Ranged Eggs
 1 cup Yoghurt
 1.50 cups Plain Flour + 1tbsp
 0.25 cup Ground Almonds
 1 tsp Fine Sea Salt
 0.50 tsp Baking Powder
 0.50 cup Desiccated Coconut
 1 cup Blueberries + 49 Extra
 2 tbsp Lemon Zest
 2 Lemons juice
 1.50 Water
 1 cup Granulated Sugar

Directions

1

Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases. I actually yielded 13 muffins. So an extra cheeky muffin from my mix :=)

2

Set aside 39 blueberries for decoration purposes

3

Toast the coconut in a dry pan for a few seconds until light golden brown. and set aside whilst it cools.

4

To make the syrup simple heat water and lemon juice and sugar until it comes to the boil and begins to form a light brown colour. Set Aside.

5

With a whisk cream together all the wet ingredients. The first three ingredients you begin with is the sugar, oil, butter.

6

Then add the remainder of the wet ingredients: eggs, vanilla and yoghurt and beat well. You can use an electric hand whisk but be sure to use a low setting.

7

Its time to slowly fold in the dry ingredients with a spatula. Add sifted flour, ground almonds, salt and sifted baking power. Gradually fold by stirring in a figure of 8.

8

Finally coat the blueberries and coconut in one tbsp of plain flour and slowly add and fold this into the cake batter. This will ensure the blueberries do not sink to the bottom of the muffins and are evenly dispersed.

9

Spoon the mixture into the paper cases until they are half full (i normally use 2 tbsp of batter per cupcake). Bake for 25mins or until the cupcakes are springy and light golden brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

10

For the buttercream frosting, beat the butter in a large bowl until soft. I like to use an electric hand mixer for this. Add half the icing sugar and beat until smooth.

11

Then add the remaining icing sugar with the double cream, vanilla and lemon juice until the mixture is smooth and creamy and holds stiff peaks.

12

Spoon the icing into a piping bag (i like to use my Wiltons kit) with a 2D nozzle and pipe the icing using a focused and then upwards motion onto the cup cakes. You can also fill the inside of the cupcake by cutting a small hole with the edge of the piping nozzle.

LEMON DRIZZLE, TOASTED COCONUT & BLUEBERRY CUPCAKES

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