So Christmas is finally over. We don’t celebrate it so I did not do anything special. Moreover I had a long holiday and all I wanted to do was sleep and get some much needed rest, so obviously the blog was neglected and I did not do any posts.
When I saw other blogs creating beautiful recipes for Christmas, I started feeling really guilty and decided to finally get up my lazy bottom and do something for my blog too. And I ended up giving it a facelift all together. I moved the blog from the blogger platform to the wordpress platform. I find the new look easy on the eye. And I hope you do too.
To celebrate the new look I decided to make some pretty little Lemon and Coconut Cupcakes. I have made a Lemon and Coconut cake before on the blog, which is my go to cake everytime I want to bake a cake and cannot figure out what to bake. So I just changed the recipe a bit to make Cup cakes and man let me tell you these little treats were gorgeous. They were fresh and lemony and tasted wonderful with a hot cup of tea.
Here is the recipe (Cooking time 40 minutes, makes 12)
1½ cup Self Rising flour
½ cup desiccated Coconut
1 tablespoon Lemon zest
1 cup Caster Sugar
125 g Butter
1 cup Milk
First things first preheat the oven at 180 degrees C before you do anything. Mix the Flour and Coconut in a bowl and put them aside. Now melt the Butter and add the Lemon Zest and caster Sugar and start beating with an electric beater till soft and fluffy. Add the Eggs one by one and mix till a soft yellow buttery mixture is formed. Now add the flour mixture and milk to this gently, blending everything together with a wooden spoon.
Put the cup cake liners in the cup cake molds and using a Ice cream scoop, scoop individual portions of the batter in each mold. The reason I use the scoop is so there is equal quantity of batter in all molds and they bake evenly.
Bake for 40 minutes or till the skewer comes out clean. You can make a lemon frosting to top up the Cup cakes but I thought they tasted delicious just as.