Coconut Lemon Cupcakes with Sugar Icing

Mini cupcakes made with milk and butter, sprinkled with lemon zest and coconut flakes, have an incomparable aroma and a moist, delicate texture. The tops of the cupcakes are covered with a cap of icing sugar and sprinkled with coconut flakes.

Ingredients

• Butter 82% (softened) - 125 g
• Milk - 100 ml
• Eggs - 2 pcs.
• Sugar - 150 g
• Flour - 180 g
• Baking powder - 1 tbsp. spoon (7 g)
• Coconut flakes - 40 g
• Lemon (juice and zest) - 1 pc.
• Powdered sugar - 90 g
• Salt - 1 g

Directions

1. Prepare all ingredients.
2. Remove the eggs, milk and butter from the refrigerator in advance so that they warm up to room temperature.
3. Butter can be replaced with vegetable oil, you will need 100 ml.
4. Preheat oven to 160 degrees.
5. Sift flour into a separate bowl (180 g is 1 cup with a capacity of 250 ml with a slide). Add baking powder and salt. Mix well.
6. With a fine grater, remove the zest from the lemon (only the yellow outer layer of the peel).
7. Cut the lemon in half.
8. Combine softened butter with sugar and beat for 1 minute, until light.
9. One by one, whisking the dough with a whisk, enter the eggs.
10. Add lemon zest and squeeze the juice from half a lemon.
11. Pour milk into the dough and, gradually adding a mixture of dry ingredients, knead the dough with a whisk.
12. Reserve a tablespoon of coconut flakes for garnishing the cupcakes, and add the rest of the flakes to the batter (greated coconut would be ideal).
13. The finished dough is thick, similar in texture to dough for pancakes, stretches behind the whisk in a thick viscous stream.
14. Divide the batter into silicone cupcake liners, filling them three-quarters full (you can make cupcakes in mini cupcake liners, or you can take a large form and bake a cupcake. Cupcakes turn out to be prettier, more festive in small cupcake liners).
15. Bake the coconut-lemon muffins for 30-35 minutes, until golden brown and ready, which is checked by a dry match test (pierce the muffin with a match if it remains dry - the muffins are ready).
16. Cool cupcakes completely before frosting.
17. To get 20 ml of glaze, I used powdered sugar and the juice of the second half of a lemon.
18. Gradually pour in the lemon juice, with a spoon stir it into the powdered sugar until you get the desired consistency.
19. The icing should be moderately thick and slowly spread over the top of the cake.
20. I got 14 cupcakes weighing 65-70 g. Completely cooled cupcakes are ready for decoration.
21. Spread the lemon icing over the surface of the cake with a spoon and immediately, without waiting for solidification, sprinkle with coconut flakes.
22. Lemon glaze hardens quickly, so after 15 minutes the cupcakes are ready to serve.
23. Small fragrant cupcakes with splashes of coconut and zest, covered with icing with lemon sourness, look like snowy mountain peaks.