We created this cupcake especially for Mother’s Day at LOLA’s. It is an indulgent treat baked with lemon zest, coconut and ground almonds to make a soft, moist cake. Topped with a dome of light, whipped lemon mascarpone frosting and finished with desiccated coconut, this tropical delight goes down well with mothers everywhere!
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Sift together the flour, baking powder and salt in a bowl.
Put the butter, sugar and vanilla in a mixing bowl and beat with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the lemon zest. Add the eggs, one at a time, beating well after each addition.
Add the sifted dry ingredients, desiccated coconut and almonds and beat on low speed until combined.
Divide the mixture between the muffin cases. Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the lemon mascarpone frosting.
Put the double/heavy cream in a bowl and whisk with an electric hand mixer on medium speed until soft peaks form – don’t overwhisk, otherwise the cream will split or become grainy.
Put the mascarpone, sugar and lemon zest in a separate bowl and whisk with an electric hand mixer until smooth.
Fold the whipped cream gently into the mascarpone mixture.
Spread the frosting over the cold cupcakes using a spatula, making it into a neat dome shape. Pour desiccated coconut into a saucer and roll the tops of the cupcakes in the coconut to completely coat.