Frances’s favorite dessert flavor is coconut and lemon. This was the flavor of her wedding cake so it was only natural to make cupcakes in the same flavor to mark the birth of her new baby. These are very rich. The icing and cake are super sweet, but the very tart curd really balances out the full package. Eat these with a fork!
Lemon Cupcakes with Lemon Curd and Coconut Butter Cream Icing
2 3/4 cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 cups sugar
½ cup butter flavored shortening
1 cup milk
1 tablespoon vanilla extract
1 tablespoon lemon extract
juice and zest of 1 lemon
Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.
In the bowl of a stand mixer, combine all of the dry ingredients and stir to combine. Add the shortening, eggs, milk and extracts and turn the mixer on low. Once the flour is combined turn the mixer on high and beat for at least 5 minutes so that the batter gets fluffy. Add the lemon juice and zest and stir to combine
Pour the batter into the cupcake liners and bake for at least 30 minutes, until a toothpick inserted comes out clean.
Cool the cake in the pan for 5 minutes then remove them to a wire rack and cool completely.
Lemon Curd Filling:
4 egg yolks
1 1/2 cups sugar
4 lemons, juiced and zested
1/8 teaspoon salt
1 stick butter
Beat the eggs and sugar in a medium size metal bowl until the mixture gets thicker and a lighter lemon color.
Fill a small saucepan one third of the way full with water. Place on medium high heat and wait till the water starts to bubble and steam rises.
Add the rest of the ingredients, except the butter, to the egg mixture and stir. Place the metal bowl over the hot water and keep whisking until the mixture thickens, about 10 minutes.
Remove the curd from the heat and slowly mix in the butter. Transfer the curd to a plastic container and press the top with plastic wrap. Cool in the refrigerator until needed.
Coconut Cream Icing:
3/4 cup egg whites
1 cup sugar
4 sticks butter, room temperature
1 teaspoon vanilla extract
2 teaspoons coconut extract
2 tablespoons coconut cream
¼ teaspoon salt
1 7 oz package of organic coconut flakes
2 tablespoons light rum
.1oz vile of gold pearl dust
Combine the egg whites and sugar in a metal bowl. Beat with a balloon whisk to combine. Place the bowl over a pot filled with water and heat on medium heat. Keep beating the eggs to dissolve the sugar and the mixture will start to thicken and turn white. When the grit is gone from the eggs, about 20 minutes later, transfer the egg whites to a stand mixer and beat on high to form soft peaks.
Fold the room temperature butter into the eggs and continue to beat on high. Add the salt, extracts and coconut cream and beat one last time to combine. Refrigerate the icing mixture at least 30 minutes so that it starts to harden but doesn’t fully set.