Waitrose and Partners
Coconut and lemon cupcakes

Coconut and lemon cupcakes

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  • Makes12
  • CourseDessert
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Pluscooling

Ingredients

  • 125g butter, softened
  • 225g golden caster sugar
  • 1 Finely grated zest of lemon
  • 4 medium Waitrose British Blacktail Free Range Eggs
  • 225g self-raising flour
  • 160ml essential Waitrose Coconut Cream, stirred 
until smooth
  • 100g soft cheese
  • 2 tbsp icing sugar, 
plus extra for dusting
  • 2 tbsp lemon curd
  • 1 tsp Cooks’ Ingredients Rose Petals

Method

  1. Preheat the oven to 190ºC, gas mark 5. Line a 12-hole muffin tin 
with paper cases.

  2. Place the butter, sugar, lemon zest, eggs, flour and 100ml of the coconut cream in a large bowl and beat with an electric hand 
whisk until pale and fluffy.

  3. Meanwhile, mix together the remaining coconut cream, soft cheese and icing sugar.

  4. Without removing or cutting through the paper cases, cut each cake vertically through the middle then spoon in the soft cheese mixture followed by the lemon curd. Sprinkle over the rose petals and dust each cupcake with a pinch of icing sugar.

Cook’s tip

Try swapping the rose petals used to top these cupcakes for other delicate, fragrant ingredients such as dried lavender, desiccated coconut or poppy seeds.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,332kJ/ 318kcals

Fat

14.9g

Saturated Fat

6.3g

Carbohydrates

40.9g

Sugars

26g

Fibre

0.6g

Protein

5g

Salt

0.5g

Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating