Coconut cupcakes and homeade lemon curd
It's Mr Cutie and the Feast's birthday this week and also cake club next weekend (first rule of cake club is I can't talk about cake club!) and so I thought I'd have a practise run at some coconut cupcakes.
I gathered all of my supplies and got Bodkin to help me for added cuteness.
The recipe for the cakes was the recipe that my mum taught me:
6oz Caster sugar
6oz Self raising flour
3 medium eggs
I wanted to make these coconut cakes and so I replaced 2 oz of the flour with dessicated coconut. This recipe is easy to scale up or down just decide on the number of eggs and multiply the rest of your ingredients by 2.
I also added a couple of drops of Uncle Roys coconut essence for a coconutty boost.
The cakes take about 20-25 minutes to bake. I tested them by sticking a metal skewer in the middle and checking that it came out clean.
For the filling I made a homemade lemon curd. It was the first time that I had tried to make lemon curd and I was amazed at how easy it was, I'll not be buying shop bought again.
I followed Delia Smith's recipe which you can find online here:
I must say the product was very delicious and I've been having it on toast for breakfast.
The buttercream was made using melted white chocolate, butter, icing sugar and a bit of milk. I often make buttercream without using any measurements and just keep adding icing sugar/butter/milk until the consistency is right so I'm afraid I've not got amounts for this bit.
When the cakes were cool I filled them with the lemon curd using a donut filler and then iced them with a large star nozzle. I use a nozzle from a kit made by Lakeland and always get a nice swirly finish.
Last but by no means least a generous topping of sprinkles and a candle for the birthday boy!
We took them on a picnic to the National Trust in Formby and ate them with a cup of coffee at a rather cold and slightly soggy picnic table.