Lemon Coconut Cupcakes

These portioned cupcakes are made with coconut milk and shavings. Also, juice and citrus zest are added to the cupcakes.

Ingredients

• Coconut flakes - 50 g
• Coconut milk - 2 tbsp. l.
• Lemons (juice and zest) - 2 pcs.
• Lime (juice and zest) - 1 pc.
• Butter, softened (cut into cubes) - 175 g
• Sugar - 175 g + 5 tbsp. l.
• Eggs - 2 pcs.
• Egg yolk - 1 pc.
• Flour - 175 g
• Baking powder - 2 tsp
• Salt - 1 pinch
• Coconut flakes - for dusting
• Butter - for greasing molds

Directions

1. Turn on the oven to preheat to 180 degrees. Grease mini muffin tins 10-5.5 cm in size with butter. Line the tins with parchment.
2. Beat softened butter with 175 g of sugar until fluffy, for at least 3 minutes. Gradually add eggs and yolk, beat well.
3. Add the zest of one lemon and lime to the butter mixture. Add flour, baking powder and salt to this mass, mix. Add coconut milk, stir.
4. Pour the dough into the prepared molds, smooth the surface. Place the molds in the preheated oven, bake the lemon-coconut muffins for 18-20 minutes, until a clean wooden stick. Remove cupcakes from oven, leave to cool in molds.
5. Pour juice from both lemons and lime into a small saucepan, add 5 tbsp. tablespoons of sugar, put the saucepan on medium-low heat, cook, stirring, until the syrup is reduced by half.
6. Without taking the cupcakes out of the molds, brush the lemon-coconut cupcakes with syrup and sprinkle with coconut flakes. Allow cupcakes to cool completely and then remove from molds. Lemon-coconut muffins can be served.