Coconut and Lemon cupcakes

Cupcakes Recipes Uncovered

I have been doing the rounds of the Charity shops locally and got lots of old baking books at next to nothing. These places are a great source of books from the past 60s 70s 80s and before. I have found these cupcake recipes. Try them out and get back to me with how they went.

Coconut lemon Cupcakes Recipe
Ingredients
2 cups--8oz self-raising flour
1/4 teaspoon of salt
90gm--3oz butter or margarine chopped
1/3 cup--3 oz castor sugar(fine)
1/3 cup--1oz desiccated coconut
2 teaspoons of grated lemon rind
1 egg
2 tablespoons of milk
1 teaspoon of vanilla essence or 1 pod
Method
Sift the flour and salt into a bowl.
Rub in the butter until fine.
Add the sugar, coconut, lemon rind and mix well.
Beat the egg with the milk and the vanilla and mix into the coconut mixture.
Add extra milk if it is very dry.
Put into medium cup cases two thirds full.
Bake at 190C, 375F, gas 5 for 20 to 22 minutes.
Do not open for the first 15 minutes.
Decoration
Let the cupcakes cool. I suggest cherry or raspberry jam and sprinkle with coconut

LIME, PINEAPPLE, GINGER CUPCAKES

These cupcakes use the Gingerbread Cupcakes Recipe. This is then combined with the exotic flavours of lime curd, pineapple and coconut. The fruit flavours work really well with the ginger. The moist, light sponge of the ginger combines with the creamy texture of the lime curd and I have made butter cream or butter frosting with the added flavour of fresh chopped root ginger.

The recipe for Lime Curd is on the link to the Chutney site. This recipe also works for Lemon and Orange Curd. This recipe is in the archive for October 2006.

This shows how to easily cover cupcakes with coconut. Empty some coconut onto a plate. Spread lime curd over the top of the cupcakes and then turn upside down and gently dip into the coconut. Turn the right way up and the cupcake has been covered.



This Ginger Cupcake has been covered with lime curd and then topped off with fresh pineapple, a slice of fresh lime and a glace cherry.

This cupcake has had a cone removed from the centre, filled with lime curd and the cone replaced. I then made some Ginger Butter Icing using, Ingredients:1/4 cup--2oz--50gm butter or margarine, 1/2 cup--4 oz--125gm icing sugar, 1/2 teaspoon of milk of extracted juice. Method: Get the butter to room temperature and cream in a bowl. Add the icing sugar, use a sieve to remove any lumps and then cream with a wooden spoon or with a mixer. Add the milk or juice. Add extra if it is still to dry. It is now ready to use. To make it more tangy add 1 teaspoon of fresh ginger chopped as fine as you can. I put the Ginger Butter Icing on the top of the cupcakes and then dipped it into coconut. I topped it off with fresh pineapple and a fancy cocktail decoration. This butter cream would also be good with a 1/2 teaspoon of a liquor such as Cointreau, Cherry brandy, Brandy or Benedictine to give a real exotic flavour and create Liquor Butter icing. If you put in too much liquid add some extra icing sugar and mix in
Cocktail Cupcakes with exotic liquors and parasol decorations

Coconut and Pineapple Cupcakes with Lime and Ginger Cupcake recipe base.