Lemon-Filled Coconut Cupcakes
Toasted-coconut cupcakes hollowed and filled with bright lemon curd, crowned with a fluffy boiled-meringue frosting and more toasted coconut. A showstopper for a crowd.
Servings: 24 cupcakes
Ingredients
For the cupcakes
- 2 cups unsweetened shredded coconut separated
- 3 cups all-purpose flour 13.5 oz / 400 grams
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1 ⅔ cups coconut milk 1 can (398 mL/13 oz)
For the lemon filling
- 3 tbsp cornstarch
- 1 cup cold water
- ½ cup granulated sugar
- 2 egg yolks lightly beaten
- 3 tbsp cold butter 1.5 oz, cut in small chunks
- 1 tbsp lemon zest
- 3 tbsp lemon juice
For the frosting
- 2 egg whites
- ⅓ cup water
- 1 ⅓ cups granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Cupcakes: Preheat the oven to 375°F (190°C). Spread the coconut in a rimmed baking dish and bake until golden, then set aside to cool. Line two 12-cup muffin tins with paper liners or grease well with butter.
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- In a stand mixer fitted with the paddle, beat the butter and sugar on medium until light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl. Beat in the vanilla.
- Reduce the speed to low and beat in one-third of the flour mixture, followed by half the coconut milk. Repeat, ending with the flour mixture, beating only until incorporated. Fold in 1 cup of the cooled toasted coconut. Reserve the remaining 1 cup for decorating.
- Divide the batter evenly among the two 12-cup muffin tins and bake 22–25 minutes, until the tops are springy when gently pressed. Cool completely on a wire rack.
- Lemon curd: Whisk the cornstarch into 1/3 cup of the cold water in a glass measuring cup, transfer to a medium saucepan and slowly whisk in the rest of the water. Add the sugar and cook over medium heat, stirring constantly, until it bubbles and thickens to a gel-like consistency. Reduce the heat to low. Stir a few tablespoons of the hot mixture into the egg yolks a few drops at a time, whisking constantly (this prevents curdling). Whisk the yolks back into the saucepan and cook over low heat, stirring, 2 minutes. Off the heat, whisk in the cold butter until melted, then the lemon zest and juice. Transfer to a bowl and chill until ready to use.
- Frosting: Combine all the frosting ingredients except the vanilla in a heatproof bowl set inside a pot of rapidly simmering water. Using electric beaters, whip until glossy and stiff peaks form, about 7 minutes, lifting the bowl several times so the water never boils or touches the bottom of the bowl (which would make the frosting grainy). Remove from heat and beat in the vanilla. Decorate while the frosting is still warm.
- Assemble: Use a paring knife to cut a well in the centre of each cooled cupcake, about 3/4 inch wide and 1/2 inch deep. Fill each with about 1 tbsp lemon curd, spreading it over the surface. Pipe or spoon the frosting on top of the lemon curd and sprinkle with the remaining toasted coconut.
Notes
Toast the coconut: Toasting deepens the flavour — half goes in the batter, half decorates the tops.
Temper the yolks: Add the hot starch mixture to the yolks a few drops at a time so they don't scramble.
7-minute frosting: Whip this boiled-meringue frosting over (not in) simmering water, keeping it from boiling to avoid graininess.
Fill, then frost: Hollow each cupcake, fill with curd, then crown with frosting and coconut.
Nutrition
Calories: 310kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 120mg | Potassium: 100mg | Fiber: 2g | Sugar: 25g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg