Thursday, April 1, 2010

Lemon Sour Cream Cupcakes with Coconut Icing

We had some sour cream that needed to be used quickly, and a small bit of leftover coconut milk.  So these cupcakes sounded good.  The cupcakes themselves were so-so (probably because I didn't follow a recipe, they were a little crisp on top and ended up sinking slightly), but the frosting was amazing.  I'll make the frosting again.  The frosting recipe is based on one from She Wears Many Hats.

Makes 12 cupcakes.

1 cup sugar
1/2 cup oil (I used half vegetable oil and half coconut oil)
2 eggs
1 1/4 cup flour
baking soda
baking powder
1 teaspoon lemon extract
1/4 cup lemon juice

2 Tablespoons unsalted butter, softened
1/8 teaspoon salt
1/2 cup coconut milk
a LOT of powdered sugar (maybe 3-4 cups)

For the cake, heat the oven to 350 degrees.  In a bowl, combine the sugar, oil, eggs and sour cream.   Mix well.  I would have used all vegetable oil, but only had 1/4 cup.  Then remembered we have coconut oil.  If I would have remembered earlier I would have used all coconut oil.

Add the rest of the ingredients. 

Line a muffin tray with papers and fill each cup about 1/2 full.  Bake for 20-25 minutes until cake pierced with a fork come out clean.  Remove from the oven and cool.

For the frosting, whip the softened butter with the coconut milk.  Add the salt, vanilla and powdered sugar until the icing is as thick as desired.  

Frost the cupcakes and serve.  (I thought they were better the next day.)  

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