I got this recipe by combining several lemon cupcake and coconut cupcake recipes. Luckily, the results turned out to pretty good :)
Ingredients (for 12 cupcakes):
Cakes
⅓ cup Coconut Oil
¾ cup Sugar
¼ cup Soy Yogurt
⅓ cup Soy Milk
¼ cup Lemon Juice
1 Tbsp Lemon Zest
1 tsp Vanilla Extract
1 cup All-Purpose Flour
2 Tbsp All-Purpose Flour
½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
⅓ cup Almond Meal
½ cup Unsweetened Shredded Coconut
Lemon Frosting
4 ounces Cream Cheese, room temperature
1 cup Heavy Or Whipping Cream
2 Tbsp Lemon Curd
1 Tbsp Confectioners Sugar
Directions:
Cakes:
1. Preheat oven to 350℉. Line a muffin pan with cupcake liners.
2. In a medium bowl, stir together oil, sugar, yogurt, soy milk, lemon juice, lemon zest and vanilla. Mix to combine.
3. In a separate bowl, combine flour, baking powder, baking soda, and salt. Fold in the dry stuff into the liquid. Then fold in the almond meal and shredded coconut.
4. Fill cupcake liners three-quarters of the way full. Bake for 20 to 22 minutes, until a toothpick or knife inserted through the center comes out clean.
5. Transfer to a cooling rack and let cool completely before frosting.
Frosting:
1. Beat the cream cheese with the sugar and lemon curd with an electric mixer until creamy, lighter and fluffy.
2.In a separate bowl, beat the chilled cream until billowy. Then combine with the cream cheese mixture. Continue beating until form hard peaks.
3. Spread the frosting on the fully cooled cakes using spatula or decorating tips and bags.
