Lemon and Coconut Cupcakes

Earlier this month, I managed to escape a wet week in the UK with a holiday to Menorca (smug, me?). Amongst the endless plates of cured meats, croquettes, patatas bravas and, of course, plenty of cold cervezas, we still managed to make room for ice cream.

One of my favourite holiday rituals to perfectly round off each day, is an early evening walk with an ice cream (yes, one a day is a must on holiday). My flavour of choice is usually coconut, and there’s nothing better than a big creamy scoop in a waffle cone!

When we arrived home to the UK, it looked like summer had finally started to make an appearance, which always helps to ease the holiday blues. I’m sure however that by the time I post this blog, the UK will be back to it’s normal drizzly self but, as I write, we’re still basking in some much needed sun, so I’m making the most of it.

I’m dedicating this recipe for Lemon and Coconut cupcakes to all the helado de coco we devoured on holiday.

These light cupcakes are filled with a homemade lemon curd. I’ve included this in the recipe below but if you’re short for time, you can use a shop bought version instead - although I definitely recommend making your own if you can. The recipe will make enough for the cupcakes and some spare to keep for later.

The sponges are topped with a soft and pillowy coconut flavoured meringue and coconut flakes, which I can usually only find in health food shops, but I recently noticed my local Sainsbury’s selling them. Along with a sprinkling of flaked coconut, I finished the cupcakes by lightly toasting them with a blowtorch – I love any excuse to use this tool.

The end result is a super summery and light cupcake, the ideal ending for your summer BBQs!

What you need (for 12 cupcakes):

For the sponges:
125g unsalted butter
225g caster sugar
3 medium eggs
275g plain flour
1.5tsp baking powder
2 lemons (zest only)
125ml milk
1tsp vanilla

For the lemon curd:
5 medium lemons (zest and juice)
250g caster sugar
150g unsalted butter (cubed)
4 medium eggs (3 whole, 1 yolk)

For the coconut meringue topping:
5 medium egg whites (approx. 160g)
320g caster sugar
1tsp coconut extract

What you need to do:

For the sponges:

1. Preheat your oven to 180°c and line a 12-hole muffin tin with cases
2. Place the butter in a mixing bowl and whisk for a couple of minutes until whipped, then add the caster sugar
3. Slowly add the eggs to the mixing bowl and whisk to combine
4. Combine the flour, baking powder and lemon zest in a separate bowl
5. Measure the milk and add the vanilla
6. Add a couple of spoonfuls of the flour to the mixer, then add half the milk then repeat and finish with the remaining flour and mix until all the ingredients have combined
7. Spoon the batter into each muffin case, flatten, then bake for 15-20 minutes
8. Once baked, remove from the oven and leave to cool for 10 minutes before removing from the tin

For the lemon curd:

1. Grate the lemons and squeeze the juice into a heatproof bowl and add the zest
2. Add the caster sugar then add the butter
3. Place the bowl over a bain-marie on a medium heat (make sure the bowl doesn’t touch the water in the pan)
4. Heat until the butter and sugar has dissolved, stirring slowly
5. Whisk the whole eggs and egg yolk together, then remove the mixing bowl from the pan and slowly whisk in the eggs to combine Place the bowl back on the heat and heat for between 10-13 minutes, stirring every now and then
6. Once ready, the curd should be thick enough to coat the back of a wooden spoon
7. Place a sieve over a small bowl, then strain the curd into the bowl and leave to cool
8. Once your curd is ready and has cooled, cut a hole in the centre of each cake and fill with 1-2 teaspoons
9. You won’t need all of the curd for this recipe - place any leftover curd in sterilised jam jars for next time!

For the coconut meringue topping and to finish:

1. Measure the eggs whites and caster sugar in a heatproof bowl
2. Setting over a bain-marie on a medium heat (again, make sure the bowl doesn’t touch the water in the pan) and whisk almost continuously
3. The mixture needs to reach 72°c on a sugar thermometer before it can be used, and all of the sugar should have dissolved
4. Once ready, pour the mix into the bowl of a mixer and whisk on a high speed for around 5 - 8 minutes or until stiff peaks have formed then add the coconut flavouring
5. You’ll need to pipe your cupcakes as soon as the meringue is ready
6. Place a large round nozzle in a piping bag and pipe the meringue in the centre of each cake (putting pressure on the piping back until you have the right amount on each cake)
7. You’ll end up with a peak in the centre of each cake - I used the back of a teaspoon to slightly flatten this and create a swirl finish
8. Decorate each cake with coconut shards them, using a culinary blowtorch, lightly toast the meringue (although this part is optional)
9. Eat and enjoy - you can store any leftovers in a airtight container in the fridge for 1-2 days)