Tonight my son and I baked, lemon-coconut cupcakes! Yummmm! What a treat! Also, something a little different, than the usual chocolate triple chocolate, something or another lol. Anyways, I’ll keep this short, so you can get to baking!
Pre-heat your oven to 350°
What you’ll need: Cupcake pan, 1 large mixing bowl, 1 medium mixing bowl, measuring cup, measuring spoons
Ingredients for cupcake batter:
- 1 cup of coconut oil, softened
- 3 cups of flour
- 1 tbsp of baking powder
- 1/2 tsp of salt
- 2 cups of sugar
- 4 large eggs
- 5 tbsp of pure organic lemon extract
- 1 cup of vanilla almond milk
In large mixing bowl: Pour in the flour, baking powder and salt. Mix the ingredients together.
In medium mixing bowl: Pour in the sugar and mix it with the coconut oil. Once it is nice and smooth, pour in the lemon extract and beat in the eggs.
Pour the medium bowl mixture, into the large bowl mixture. Then, pour in the vanilla almond milk and mix everything together. You now have your batter and can fill the cupcake pan, each three-quarters high. Bake on 350° for 30 minutes.
Once your cupcakes are baked and cooled, you can ice them with the frosting.
Ingredients for frosting:
- 1/4 cup of coconut oil
- 1/4 cup of vanilla almond milk
- 1/2 cup of coconut flakes
- 1 cup of powdered sugar
- 1 tsp of pure vanilla extract
- food coloring ( we used blue of course, my sons favorite color)
I mixed all of the frosting ingredients together, right in the measuring cup. Once mixed, I spooned the frosting onto the cupcakes. If it doesn’t stick well, you can put in the fridge to harden and stay in place better. We then ate and enjoyed our yummy treat. Hope you enjoy this recipe as well :)…
Best regards, Mamma Bear