Friday, February 1, 2008

Coconut Cupcakes with Lemon Syrup

Melted butter, to grease
4.5 oz butter
1 cup brown sugar
3 eggs
1/2 cup self-raising flour
1/4 cup plain flour
1/2 cup desiccated coconut
1 tsp finely grated lemon rind
1/3 cup natural yoghurt
Vanilla ice-cream, to serve
Lemon syrup
1 lemon
1/4 cup fresh lemon juice
1/4 cup water
1/3 cup caster sugar
1 tsp coconut essence
Preheat oven to 350 F. Brush twelve 1/3 cup capacity muffin pans with melted butter to lightly grease.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in flours, coconut, lemon rind and yoghurt. Spoon mixture evenly among prepared pans. Bake in preheated oven for 20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Transfer to a wire rack.
Meanwhile, to make the syrup, use a zester to remove rind from lemon. Combine lemon rind and juice, water and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens. Remove from heat and add essence.
Drizzle cakes with hot syrup to serve.

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