These Coconut Lemon Cupcakes Will Transport You to the Tropics

Name: COCONUT LEMON CUPCAKES
Yield: 0
Cuisine: american
Ingredients: 429 grams all-purpose flour; 265 grams caster (superfine) sugar; 1/2 teaspoon salt; 3 teaspoons baking powder; 375 milliliters of milk; 125 milliliters vegetable oil; 125 grams unsalted butter, softened; 2 tablespoons Greek yogurt (can some substitute with sour cream); 1 teaspoon vanilla extract; 2 large eggs; Zest of one lemon; 200 grams desiccated coconut; A couple drops of yellow food dye for frosting or cake (optional); 1/4 teaspoon coconut essence; 300 grams lemon curd; Frosting: 1/4 teaspoon lemon essence and 1 batch of fluffy vanilla buttercream frosting

These Coconut Lemon Cupcakes Will Transport You to the Tropics

FLOUR
BAKING POWDER

BUTTER

MILK
VEGETABLE OIL
EGGS
GREEK YOGURT

VANILLA EXTRACT

COCONUT ESSENCE

20-25 MIN @ 320°F

BAKE

LEMON ESSENCE

COCONUT
LEMON ZEST

LEMON CURD

FROST

These Coconut Lemon Cupcakes Will Transport You to the Tropics

FLOURBAKING POWDER

BUTTER

MILKVEGETABLE OILEGGSGREEK YOGURT

VANILLA EXTRACT

COCONUT ESSENCE

20-25 MIN @ 320°F

BAKE

LEMON ESSENCE

COCONUTLEMON ZEST

LEMON CURD

FROST

FLOUR
BAKING POWDER

MILK
VEGETABLE OIL
EGGS
GREEK YOGURT

COCONUT
LEMON ZEST