Lemon and Coconut Cupcakes
Ingredients
- 100ml coconut oil, melted
- 275g self raising flour
- 200g golden caster sugar
- 1tsp baking powder
- Zest and juice of 3 lemons
- 170ml cold water
Icing
- 200g icing sugar
- 3 tbsp coconut cream
Preparation
Preheat the oven to 180°C.
Mix together the dry ingredients, then add the wet ingredients and stir until just combined and smooth. The batter will be thick.
Line a cupcake tray with cupcake cases and fill with the mixture.
Bake in the oven for 20 minutes. Check with a toothpick; if it comes out clean, the cupcakes are done.
Allow the cupcakes to cool completely.
Mix the icing ingredients together and decorate the tops once cooled.
Finish with a final grating of lemon zest.
