Coconut and lemon cupcakes

Name: Coconut and lemon cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 125 g butter, softened; 225 g golden caster sugar; 1 Finely grated zest of lemon; 4 medium Waitrose British Blacktail Free Range Eggs; 225 g self-raising flour; 160 ml essential Waitrose Coconut Cream, stirred until smooth; 100 g soft cheese; 2 tbsp icing sugar, plus extra for dusting; 2 tbsp lemon curd; 1 tsp Cooks’ Ingredients Rose Petals

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.

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Makes12
CourseDessert
Prepare10 mins
Cook15 mins
Total time25 mins
Pluscooling

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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.