Lemony Sweet

What are the odds that we were thinking of nearly the same exact cupcake at the same time?

I recently discovered that my boss loves coconut. So I decided to try a simple cupcake recipe with a coconut frosting. Well, I saw this recipe online (okay, so it's "borrowed"). I thought they looked amazing with the strawberry just jammed right in the center. I put so much effort into these babies (handmixing is a pain. Note to self: before opening B&C, get an electric mixer.) But they turned out amazing with the coconut frosting.

Erin, I think the fact that we thought of the same recipe at the exact same time is a sign. Call me crazy, but I think maybe, just maybe, this whole cupcake thing is meant to be.


Lemon Cupcakes with Strawberries and a coconut creme icing

juice of 1 lemon, approximately 1/2 cup
zest of 1 lemon, or 1 Tbsp of lemon peel
1 1/2 cup all-purpose flour
1 cup sugar
1/2 cup soy milk
1/2 cup butter, softened
2 eggs
fresh strawberries with tops cut off


Preheat oven to 350. In a large bowl, cream the butter, grated lemon peel and sugar. Add the lemon juice. Then add eggs one at a time, beating continuously for creamy texture. Add soy milk. Slowly add in flour at intervals of 1/2 cup, mixing thoroughly after each addition. Pour into muffin tin, filling approximately 3/4 full. In the middle of each cupcake, gently, insert a strawberry, point side down. Bake 15-20 minutes, or until a toothpick inserted outside of the strawberry comes out clean. Cool in pan before removing; cool completely on a wire rack.

Icing:
8 ounces cream cheese, softened
1/2 cup butter, softened
3 cups confectioners sugar
2-3 cups shredded coconut
milk, as needed

In a medium bowl, cream the cream cheese and butter, gradually adding confectioners sugar one cup at a time. Add a couple Tablespoons of milk for extra creaminess, or extra powdered sugar if mixture is too moist. Spread generously on tops after cupcakes have fully cooled.