Saturday, July 9, 2016

A New Twist on The Mile-High Lemon Coconut Cake..... CUPCAKES!!!!


Fist I want to perfidiously apologize on my serious lacking of non posting of deliciousness. Over the last year we have had quite a stir up with near death experiences and more recently my awesmazing older sister Keeley Saint James has been suffering with a major head injury so we as a family have been rallying to help her rehabilitate and get her back to what is her and our new "normal".

What hasn't changed is her LOVE for this recipe. It was her idea that I turn it into cupcakes as it meant that there would be more for her  everyone else to go around. 

For the original recipe look Here  

Not much changes from the original the only difference is you will need at least 

  • 2  muffin tins that make 12 muffins lined with what ever fancy cupcake papers you have (Or the .79 cent ones from Wal-mart it rally doesn't matter) 
  • 1 Box of white cake mix
  • 1 can of lite coconut milk, divided
  • 1 cup sweetened flaked coconut
  • 1 tbsp. lemon zest
  • 1 can lemon pie filling
  • 1/2 cup butter, room temperature
  • 4 cups icing sugar
  • 1 tsp. vanilla
  • Wilton Filling piping tip
  • Piping bag (Or Large Freezer bag)

How to make:

Prepare cake mix according to the directions on the box; EXCEPT replace water with coconut milk. Reserve the remaining milk.

Line Muffin tines with papers

Fill each cup about half way full and bake as directed *I personally start with the least amount of time and go from there*

While cake is baking in the oven get a small fry pan and put 1 cup flaked coconut on medium-low heat. Stirring continuously, toasting until lightly golden.

When cupcake's are finished baking take them out of the oven and let them fully cool on cooling racks.

When fully cooled remove from pans. **TIP Before filling your cupcakes you should put them in the freezer for about 30 minutes. A cold cake is easier to work with then a warm crumbly cake**

Grate lemon zest into medium bowl

Add and Mix in pie filling with lemon zest; set aside

Beat butter in a large bowl until pale and creamy

On low speed with your electric mixer gradually add 2 cups of icing sugar; mix till well blended

Add 3/4 cup of coconut milk

Add remaining 2 cups of Icing sugar and 1 tsp. vanilla; blend well

Cover icing with a damp towel and set aside * Damp towel prevents the icing from going hard*

 Putting it all together:

With you piping bag place the filling tip in the bag (Tip # 230) If you do not have this tip you can always cut out small circles in the tops I have included this video for you to see ways to help you fill your cupcakes!

Once cupcakes are filled you now can pipe you piping onto your cupcakes. If you are not into all the fancy piping By all means spoon in on then sprinkle with your toasted coconut. 

The Finished Product!

1 comment: