Coconut and Lemon Curd Cupcakes

Coconut and Lemon Curd Cupcakes

These moist and fluffy cupcakes are deliciously tangy and sweet. They make the perfect dessert for any occasion, refreshing everyones pallets. 

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Ingredients

  • FOR THE CUPCAKES:
  • 1¾ cups cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon Kosher salt
  • ¾ cup unsalted butter, room temp
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened shredded coconut, plus 1 cup, lightly toasted
  • ¾ cup buttermilk
  • Lemon Curd (ingredients and recipe below)
  • Vanilla Meringue Buttercream frosting (ingredients and recipe below)
  • FOR THE LEMON CURD:
  • 1 large egg
  • 4 large egg yolks
  • ½ cup sugar
  • ? cup fresh lemon juice, strained
  • 2 tablespoons unsalted butter
  • FOR THE VANILLA MERINGUE BUTTERCREAM
  • 9 large egg whites
  • ½ teaspoon cream of tartar
  • ¼ teaspoon Kosher salt
  • ½ cup sugar, plus another 1? cup
  • 2 teaspoons corn syrup
  • 3 cups (6 sticks / 1.5 lbs) unsalted butter, at room temp, cut into chunks
  • 1 tablespoon pure vanilla extract

Directions

Want to see the entire recipe? Click here Published August 29, 2017.

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