Coconut & Lemon Cupcakes
Prepare 10 mins + cooling
Cook 12–15 mins
125g Stork, at room temperature
225g golden caster sugar
Finely grated zest 1 lemon
225g self-raising flour
160ml Coconut Cream, stirred until smooth
100g soft cheese
2 tbsp icing sugar, plus extra for dusting
2 tbsp lemon curd
Preheat the oven to 190ºC, gas mark 5. Line a 12-hole muffin tin with paper cases.
Place the Stork, 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.
Divide the mixture between the paper cases and bake in the oven for 12–15 minutes until golden and set. Transfer to a wire rack and leave to cool completely.
Meanwhile, mix together the remaining coconut cream, soft cheese and icing sugar.
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.
Recipe and photo courtesy of Waitrose.