Wednesday, January 4, 2012
These cupcakes remind me of springtime. They taste so good you will want to make
them all year.
for the cake: for the frosting:
1 box yellow cake mix 1 cup heavy cream
juice and zest of half a lemon 3 tablespoons powdered sugar
¼ cup coconut flakes juice and zest of half a lemon
1 cup coconut flakes
Prepare cake batter as directed on package, substituting milk for the water and adding the lemon juice, lemon zest, and coconut flakes. Pour into lined cupcake tins and bake as directed on package. Allow cupcakes to cool completely before frosting.
To make the frosting, beat the cream with an electric mixer until soft peaks form. Slowly add the sugar, lemon juice, and lemon zest. Beat until combined. Frost the cupcakes with the whipped cream mixture. Sprinkle coconut on top of the cupcakes.
Makes 24 cupcakes.