Coconut Cupcakes

1. 1

   Preheat oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.

2. 2

   Beat butter, lemon zest and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in coconut, flour and milk. Distribute between paper liners and bake for 30 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.

3. 3

   Meanwhile, to make the icing, sift powdered sugar into a small bowl. Stir in 1 tbsp boiling water to make icing spreadable then tint pink with food coloring. Spread icing over cupcakes then sprinkle with extra coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.