Lemon Coconut Cupcakes w/ Cream Cheese Icing

Lemon Coconut Cupcakes:

This is what you'll need:

1 1/2 cups self-raising flour

1/2 cup desiccated coconut

1 tablespoon grated lemon rind

1 cup caster sugar

125g unsalted butter, melted

2 eggs

1 cup milk

First preheat your oven to 180C (350F).  Lightly grease your muffin tin.

Sift the flour into a large bowl and add the coconut, lemon rind, sugar, butter, eggs and milk.

Once that's all combined divide the mixture evenly in your muffin tin

Put cupcakes in the oven for about 15 minutes until golden brown and the centre springs back lightly when touched

Now onto the icing

Cream Cheese Icing

This is what you'll need:

175g cream cheese, softened

60g butter, softened

1 1/2 cups icing sugar

1 teaspoon vanilla essence

1-2 teaspoons lemon juice

Beat the cream cheese and butter until smooth.  Gradually add the icing sugar with the vanilla essence and lemon juice, beating until light and creamy.

Slowly adding the lemon juice.....

Beating until creamy....

once the cupcakes are cooled, I put the icing into a piping bag and iced my cupcakes

Ta Da!. 

 You have yourself some super scrumptious cupcakes!

Enlisting the assistance of some super duper cute beater lickers makes clean up a little easier too