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Lemon Myrtle Coconut Cupcakes
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Description
These coconut cupcakes feature an Australian native spice, lemon myrtle. I drizzled lemon myrtle syrup on them and then frosted them with coconut cream cheese frosting.
Ingredients
- 6 ounces, weight Unsalted Butter, Room Temperature
- 1 cup Sugar
- 3 whole Eggs, Room Temperature
- ¾ teaspoons Pure Vanilla Extract
- ¾ teaspoons Almond Extract
- 1-½ cup All-purpose Flour
- 2 teaspoons Ground Lemon Myrtle
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Kosher Salt
- ½ cups Buttermilk, Room Temperature
- 3-⅝ ounces, weight Sweetened Shredded Coconut
Preparation
Preheat the oven to 325F (160C).
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, lemon myrtle, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
Line a muffin pan with paper liners. Fill each liner evenly with batter. Bake for 20-25 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
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2 Comments
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jamieanne on 2.10.2010
Hi Mary, lemon myrtle is an Australian native spice. If you’re in the US, this would be hard to come by. However, I did a search and found that you may be able to substitute it with lemongrass powder or lemon verbena. Don’t use lemon juice though as it would be too much extra liquid in the batter.
The coconut cream cheese frosting I used can be found on my blog post:
http://www.sweetestkitchen.com/2010/01/lemon-myrtle-and-coconut-cupcakes/
I didn’t post the recipe for it here because it was someone else’s personal recipe.
maryloves2cook on 2.6.2010
Well, these look yummy! What could I use in place of lemon myrtle (I have never heard of that…what exactly is it?) Do you have a good recipe for the coconut cream cheese frosting, too?? Looking forward to trying these!