Name: Coconut and lemon cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 150 gram butter, at room temperature; 1/4 cup lemon juice; 3/4 cup caster sugar; 1 tablespoon finely grated lemon zest; 2 eggs, lightly whisked; 1 cup self-raising flour; 1 1/4 cup desiccated coconut, plus 2 tablespoons extra, to sprinkle; 2 1/2 tablespoon bought lemon butter

Ingredients

150 gram butter, at room temperature

1/4 cup lemon juice

3/4 cup caster sugar

1 tablespoon finely grated lemon zest

2 eggs, lightly whisked

1 cup self-raising flour

1 1/4 cup desiccated coconut, plus 2 tablespoons extra, to sprinkle

2 1/2 tablespoon bought lemon butter

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a 12-hole (1/3-cup) muffin tray with paper cases.

2.Place butter and juice in a large saucepan over moderate heat. Cook and stir until melted and well combined. Whisk in sugar and zest until well combined. Remove pan from heat. Cool slightly, then whisk in egg until well combined. Add flour and coconut; whisk until well combined.

3.Spoon mixture evenly into prepared holes; level top. Bake for 20 minutes or until a skewer inserted at centre comes out clean immediately brush lemon butter over hot cupcakes.

4.Cool in tray for 5 minutes, then transfer to a wire rack to cool completely. Serve cupcakes sprinkled with extra coconut.