Now that we’re entering those beautiful spring months, it’s time to celebrate the brighter evenings and blooming daffodils by baking up a storm. And what better recipe to start with than these decadent lemon and coconut cupcakes?
We absolutely adore this simple recipe which is full of those light and zesty spring flavours. Not forgetting those delicious chocolate mini eggs, which add the perfect touch of East magic.
The kids will go crazy for these festive little cakes, and the grown-ups will be pretty pleased with them too!
Prep time: 15 mins
Cook time: 20 mins
2 medium eggs, beaten
100g dairy spread
100g caster sugar
100g self raising flour, sifted
2 tbsps lemon curd
For the Icing:
50g dairy spread
225g icing sugar, sifted
1 tbsp lemon curd
A little milk
Yellow food colouring
25g dessicated coconut
Mini eggs (optional)
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a muffin tin with paper cases.
Place all the ingredients, including the lemon curd, in a bowl and beat for 2-3 minutes or until well mixed.
Place table spoons of the mixture in the prepared cases.
Bake for 20 minutes until soft, golden brown and springy to the touch.
Cool on a wire rack.
Mix the icing ingredients together, adding the food colouring and spread or pipe over the cupcakes.
To decorate, sprinkle the coconut and dot over with colourful mini chocolate eggs.