Tropical Paradise Cupcake Recipe (Lemon & Coconut)
Tropical Paradise Cupcakes
*Zest your lemons first.
Tropical Paradise Cupcake Recipe:
1 cup plain flour
3/4 cup coconut flour (*If you don't have it, plain flour is fine as well. The coconut flour makes the cakes moister, more coconut-y, and tropical-ly. But it's fine without so don't fret.)
1 1/2 tsp baking powder
1/2 tsp salt
Mix in a bowl and set aside.
In your electric standing mixer-
1 cup sugar + 1/2 cup virgin Coconut Oil (I heated mine to melting so I could accurately measure.)
Beat until well combined--a few minutes.
Add juice of two lemons, zest from two lemons, and 1 tsp vanilla extract.
Mix a bit. Add eggs one at a time, mixing after each one.
Add the flour mixture and milk like this: a bit of flour, a bit of milk, flour, milk, flour. Pour batter into baking cups 2/3 full and bake at 350F /190C for 23 minutes. *Ovens vary, so watch those babies. They should spring back when touched on top.
***Get some coconut oil on your fingers/hands? Great! Put it on your face and run it through your hair, it's such a luxe beauty treatment! I use coconut oil on my face twice a day and my skin is SO MUCH clearer! I also have been putting it on my cracked heels- and now they are softer than a baby's bum....well, nearly anyways. ;)
For the icing:
Mix 1 cup cream cheese (I used the lower fat version by Phily) + 3 tbsp Cocout Oil + juice of one lemon + zest of one lemon + 1 cup icing sugar (powdered sugar) + handful of desiccated coconut bits. Mix all of these together well to form a nice thick icing. Then if you have them, toast some coconut shavings on a saucepan (no oil or butter, just dry)- on med heat for a few minutes.
Cut lemon slices and then halve them for prettiness.
Once the cupcakes are cool, ice them and sprinkle coconut shavings and a slice of lemon for garnish.
After eating two of these lil' babies I was geared up for sewing, so I made my friend a lemony bunting in her home color palette:
See you soon!