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!