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This recipe has been supplied by Crumbs & Doilies, www.crumbsanddoilies.co.uk

Everyone loves cupcakes and at C&D we love them more than most. That’s why we treat the little guys so well, using only the finest ingredients and baking to order. Here’s a recipe we’ve been tinkering with for light, zingy coconut lemon cupcakes.

Makes 12

125g softened unsalted butter
150g caster sugar
2 large free-range eggs
75ml milk
60g desiccated coconut (plus extra for decoration)
2 teaspoons finely grated lemon zest
185g self-raising flour
For the icing:
125g softened unsalted butter
240g icing sugar
2-3 tablespoons lemon juice

Preheat the oven to 180C, gas mark 4 and line a 12-hole standard muffin tin with paper cases.

Using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the milk, coconut and lemon zest until well-mixed. Fold in the flour.

Divide the mixture among the paper cases (a small tablespoon works well for this) and smooth the surface. Bake in the oven for 20-25 minutes, until lightly golden (try to resist the temptation to open the oven door before the time is up!)

Remove the cakes from the oven and once they’re cool enough to handle, transfer them to a wire rack to cool completely.

To make the buttercream icing, beat the softened butter in a bowl with a mixer, until light. Beat in the icing sugar in three batches, combining well with each addition. Add the lemon juice, a tablespoon at a time, and beat until the icing is the right consistency (think fluffy and spreadable).

When the cupcakes are completely cool, spread the icing on top of each one, then add a sprinkling of desiccated coconut.

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