Lemon Coconut Nest Cupcakes

Name: Lemon Coconut Nest Cupcakes
Yield: 6 servings
Ingredients: 0.25 teaspoon Fine Sea Salt; 0.25 cup Coconut Flour; 0.25 cup unsalted butter, melted; 0.25 cup granulated sugar; 2 tbsp Coconut Milk; 2 tbsp Coconut Oil; 4 pcs eggs; 1 pcs Lemon, juice and zest; 0.5 teaspoon Baking Powder; 1.5 cup Desiccated Coconut; 1 pcs Egg White, Beaten; 2 tablespoon granulated sugar; 3 tablespoon Lemon Curd; 0.5 cup Mascarpone Cheese; 6 teaspoon Lemon Curd

These lemon coconut nest cupcakes are a delicious batch of lemon cupcakes with a coconut nest on top. A great low carb and gluten free cupcake for Easter and spring. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Servings6

Difficultyeasy

Dessert

Ingredients

0.25 teaspoonFine Sea Salt
0.25 cupCoconut Flour
0.25 cupunsalted butter, melted
0.25 cupgranulated sugar
2 tbspCoconut Milk
2 tbspCoconut Oil
4 pcseggs
1 pcsLemon, juice and zest
0.5 teaspoonBaking Powder

1.5 cupDesiccated Coconut
1 pcsEgg White, Beaten
2 tablespoongranulated sugar

3 tablespoonLemon Curd
0.5 cupMascarpone Cheese

6 teaspoonLemon Curd

Instructions

1
Pre-heat the oven to 200C/400F degrees.
2
Blend together the butter, eggs, sugar, coconut milk, lemon zest and juice
3
Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter.
4
Pour into cupcake cups or a greased muffin tray. Bake for 20 minutes and allow to cool.
5
Make the coconut nests. Pre-heat the oven to 180C/350F degrees.
6
In a bowl, mix the coconut, sugar and egg white together.
7
Line a muffin tin with cupcake liners.
8
Press about a tablespoon of the coconut mixture into the cupcake liner and mould into a nest shape.
9
Bake for 10-12 minutes until golden around the edges. Remove and allow to cool.
10
Once cool, gently remove from the cupcake liners.
11
Assemble the cupcakes. Mix the Mascarpone cheese with the 3 tablespoons of lemon curd until combined. Pipe or spoon the mixture on top of the lemon cupcakes.
12
Place the coconut nests on top of the cream topping and gently push to place.
13
Spoon about a teaspoon of the lemon curd in the centre of the coconut nests. Eat and enjoy!