Usually all of my blog posts are me raving about foods, and tastes and flavours that I love - but not this time!!! It was time to bake something that I wouldn't even be tasting. All for my sister-in-law's 25th birthday :-D
Not a fan of anything that tastes, smells or even resembles coconut - this was a big adventure. I've never used it in any recipes but luckily I found a recipe that used both lemon rind and shredded, sweetened coconut in it, and we all know I really do love lemon!
I used the same real raspberry buttercream as in these cupcakes back in May... some issues with too-soft butter and consistency, I think from the fruit, led to some (... by some I mean a lot) of frustration but the buttercream still worked out and tasted good, even if the piping was not favourable in my eyes!
I baked a double batch of these cupcakes, taken from a Canadian Living recipe (using only the cake part not the frosting) - with a dozen being the coconut ones, and a dozen without the coconut to be a delicious lemon flavour to accompany the raspberry frosting! I'll write out the recipe for 12, the original with both lemon and coconut and leave it up to you whether to include the coconut or not - each to your own :-P
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 cup shredded, sweetened coconut
4 tsp lemon rind (for me this was the rind of one large lemon)
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1. Preheat oven to 350°F and line cupcake tray with liners.