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Coconut and lemon cupcakes
Have you heard?
Edible flowers, such as the petals from roses, are very popular in Persian cuisine the floral flavour works well with other Middle Eastern ingredients such as pistachio and lemon.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
125g butter, softened
225g golden caster sugar
1 Finely grated zest of lemon
4 medium Waitrose British Blacktail Free Range Eggs
225g self-raising flour
160ml essential Waitrose Coconut Cream, stirred until smooth
100g soft cheese
2 tbsp icing sugar, plus extra for dusting
2 tbsp lemon curd
1 tsp Cooks’ Ingredients Rose Petals
Method
Preheat the oven to 190ºC, gas mark 5. Line a 12-hole muffin tin with paper cases.
Place the butter, sugar, lemon zest, eggs, flour and 100ml of the coconut cream in a large bowl and beat with an electric hand whisk until pale and fluffy.
Meanwhile, mix together the remaining coconut cream, soft cheese and icing sugar.
Without removing or cutting through the paper cases, cut each cake vertically through the middle then spoon in the soft cheese mixture followed by the lemon curd. Sprinkle over the rose petals and dust each cupcake with a pinch of icing sugar.
Cook’s tip
Try swapping the rose petals used to top these cupcakes for other delicate, fragrant ingredients such as dried lavender, desiccated coconut or poppy seeds.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,332kJ/ 318kcals
Fat
14.9g
Saturated Fat
6.3g
Carbohydrates
40.9g
Sugars
26g
Fibre
0.6g
Protein
5g
Salt
0.5g
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