Saturday, March 31, 2012

Kris Coconut Cupcakes with Lemon Curd and Cream Cheese Frosting


Kris’ Coconut Cupcakes with Lemon Curd

Yield: 24-36 Cupcakes, depending on size

First, make your garnish by spreading a cup or two of sweetened, shredded coconut on a baking sheet and place in a preheated 325^ oven.  Stir every few minutes until the coconut has toasted to a light, golden color.  This process will take 5 to 10 minutes.



1 3/4 cups cake flour
2 tsp baking powder
1/4 tsp salt, kosher is best

3/4 cup unsalted butter at room temperature
1 cup butter
1 cup sugar
3 large eggs at room temperature
1 tsp vanilla extract
1 cup sweetened shredded coconut
3/4 cup buttermilk


Preheat oven to 350^, place rack in oven center, and line 24 muffin cups with paper liners.

In a medium bowl, sift together the flour, baking powder and salt.  Set aside.

In the bowl of a mixer fitted with a paddle attachment, beat the butter until fluffy, add the sugar and beat on medium high until light–3 minutes.

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

Add vanilla and combine.

Beat in the coconut until combined, scraping the bowl sides as needed.

Add half the flour mixture and beat on low until combined.  Add buttermilk and beat until combined.  Then add the remaining flour mixture and beat just until all ingredients are incorporated.

Divide the batter among the muffin cups, using an ice cream type scoop, about 1/4 cup batter per paper liner, filling the cups about 3/4 full.

Bake until lightly golden and a toothpick inserted into the center of cupcake comes out clean, about 18 minutes.

Let cool in the pan on a wire rack for 5 minutes. Remove cupcakes and place on rack to cool completely. 

Create a hole in the top of each cupcake using a small knife or very small scoop.  Fill this hole with lemon curd, recipe to follow.

Frost the filled cupcakes with a layer of cream cheese frosting using a piping bag with a large decorative tip.  A star stip works well.  Recipe to follow.

Sprinkle with the toasted coconut. 

Keep the filled and frosted cupcakes in the fridge in an airtight container for up to 4 days.  Bring to room temperature before serving.


2 large eggs
8 large egg yolks
1 cup sugar
2/3 cup fresh lemon juice, strained
2 Tbls. Unsalted butter


In a heatproof bowl set over, but not touching, simmering water in a saucepan.  Whisk together the eggs and yolks, sugar and lemon juice.  Cook stirring constantly, until thickened, about 10 minutes.  Remove from the heat and add the butter, stirring until incorporated.  Strain and cover with plastic wrap pressed directly on top of the curd and refrigerate until chilled.  The curd will keep for a week in the fridge.  Makes about 2 cups.

Cream Cheese Frosting:


4 cups powdered sugar (or more for desired consistency)
1 stick butter
8 oz cream cheese
1/4 cup fresh lemon juice


Beat cream cheese until smooth and fluffy.  Add butter and beat until smooth.  Add powdered sugar and beat on low until incorporated and then mix on medium for 1 minute or until smooth, but not airy.  Add lemon juice and beat until mixed.

Pipe onto cupcakes as desired for frosting.

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