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  • Baking Heaven

    CUPCAKE HEAVEN

    Nov 05, 2020 5 minutes
    Topped with swirls of white chocolate frosting

    Coconut & lemon cupcakes

    MAKES 12

    125g (4½oz) Stork, at room temperature
    225g (8oz) golden caster sugar
    finely grated zest of 1 lemon
    4 medium Waitrose British Blacktail Free Range Eggs
    225g (8oz) self-raising flour
    160ml (5fl oz) essential Waitrose Coconut Cream, stirred until smooth
    100g (3½oz) soft cheese
    2 tbsp icing sugar, plus extra for dusting
    2 tbsp lemon curd
    1 tsp Cooks’ Ingredients Rose Petals

    1 Preheat the oven to 190°C/Gas Mark 5. Line a 12-hole muffin tin with paper cases.

    2 Place the Stork, sugar, lemon zest, eggs, flour and 100ml (3½fl oz) of the coconut cream in a large bowl and beat with an electric hand whisk until pale and fluffy.

    Divide the mixture between the paper cases and bake in the oven for 12-15 minutes until golden and set. Transfer to a wire rack

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