These lemon butter coconut cupcakes from the NEFF Kitchen will sure add some zest to your kid’s afternoon snack.
Function: Added Steam, Circo Therm®
Lemon Butter Coconut Cupcakes
Ingredients
Lemon Butter
2 eggs
2 egg yolks
125g butter, melted
150ml lemon juice
½ cup caster sugar
Cupcakes
125g butter, softened
¾ cup caster sugar
2 eggs, lightly beaten
1 ¾ cups self raising flour, sifted
150ml milk
1 ½ cups lemon butter
2 eggs, lightly beaten – extra
1/3 cup caster sugar – extra
2 cups desiccated coconut
Method
Lemon Butter
To begin your lemon butter coconut cupcakes, place the eggs & egg yolks into a medium glass heatproof bowl. Whisk lightly then add the remaining ingredients and mix well to combine.
Place the bowl onto the wire rack on shelf 1, select FullSteam 80˚c and set the cook time to 20 minutes and press start. Remove from the oven and whisk until smooth.
Alternatively, place the bowl over a saucepan of water, making sure the water is not touching the base of the bowl. Cook over a medium heat, Induction level 5, stirring regularly until the mixture thickly coats the back of a spoon. Remove from heat & continue to whisk for a further minute.
Cover the lemon butter directly with plastic wrap & allow to cool completely. Refrigerate until ready to use.
Cupcakes
Preheat oven on CircoTherm® 170˚C with a low level of steam if available on your oven. Line 2 x 12 cup standard muffin pans with liners. Place a wire rack on shelf positions 1 and 3.
Cream the butter & the sugar with an electric mixer until pale and creamy. Add the eggs & beat well. Add half the flour then mix on a low speed until just combined. Add the milk, mix again, then add the remaining flour and mix to form a smooth batter.
Spoon the mixture into the prepared pans. Using the back of a spoon, slightly spread the mixture leaving a dip in the centre. Spoon the lemon butter over the cake batter and use a skewer to lightly swirl the mixes together.
Combine the extra eggs and sugar in a medium bowl with the coconut and mix well. Sprinkle the coconut mix on top of the lemon butter. Use the back of a spoon to gently press and smooth the surface.
Bake for 22 to 24 minutes or until golden & cooked.
Wait to cool and enjoy your lemon butter coconut cupcakes.
Authors Bio
Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.