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Lemon Coconut Cupcakes with Lemon Meringue Frosting

by Christa on March 28, 2012

Post image for Lemon Coconut Cupcakes with Lemon Meringue Frosting

Are you ready for the world’s lightest, fluffiest cupcake? Well here it is folks- Lemon Coconut Cupcakes with Lemon Meringue Frosting.




I rarely make meringue frosting for cupcakes because the contrast between a dense, heavy cupcake and a light-as-air meringue do not go together (in my opinion). But I made an exception this time, because these cupcakes have the texture of a chiffon cake! They are so light and perfectly crumbly, they pair perfectly with the Lemon Meringue Frosting.




These would be great as an Easter dessert!

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Lemon Coconut Cupcakes with Lemon Meringue Frosting
(Makes 24 cupcakes)
INGREDIENTS:
Lemon Coconut Cupcakes:
1 1/2 cups sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons lemon extract
1 teaspoon pure vanilla extract
2 1/4 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
4 large egg whites
½ cup shredded coconut
yellow food coloring (if desired)

Lemon Meringue Frosting:
4 large egg whites
2/3 cup sugar
1 teaspoon lemon juice
1 teaspoon lemon zest, finely grated
pinch of cream of tartar
pinch of salt

DIRECTIONS:
1.   Preheat oven to 350 degrees F. Line a cupcake pan with 24 cupcake liners.
2. Mix butter and sugar together with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts.
3.  Sift together the flour, baking powder and salt in a separate bowl.
4.  In another separate bowl, whisk together the milk, oil and egg whites. Alternately add the milk mixture and the flour mixture, mixing thoroughly after each addition, and ending with the flour. Gently fold in the shredded coconut and desired amount of food coloring.
5. Fill the cupcake liners ½ – ¾ way full.
6. Bake for 15-19 minutes, or until the cupcakes are well risen and a toothpick inserted into the cake comes out clean. Cool in pan for 2 minutes, then transfer to a wire rack to cool completely. While cupcakes are cooling, prepare frosting.
7. Meringue Frosting: Bring a few inches of water to boil in a saucepan that can hold a mixer’s bowl above the water.
8. Whisk the egg whites, sugar, lemon juice, lemon zest, cream of tartar and salt in the bowl by hand.
9. Set bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1-2 minutes.
10. Transfer mixture to the standing mixer fitted with the whisk attachment and beat at medium-high speed for 5 minutes. Meringue should be cool and hold a soft peak. Add a few drops of desired food coloring (I chose yellow) and continue beating until it holds stiff peaks. Frost cupcakes with as much as as little as you’d like.
11.  Cupcakes are best eaten the same day. Will hold for up to 3 days in an airtight container.

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{ 3 comments… read them below or add one }

Heidi March 28, 2012 at 3:19 am

These look awesome! I like the fact that the cake part has oil in it AND butter. The butter always adds wonderful flavor but the oil always makes for a nice moist cake. I hardly ever make that meringue icing either – mostly because I'm lazy but I have to admit, I DO love it, especially when it's still warm. Also, it doesn't last very long. The texture goes downhill the longer it sits.

Thanks for sharing this recipe. Can't wait to try it.

Reply

ramya March 28, 2012 at 2:18 pm

They do look so light and heavenly!!Bookmarked!!

Reply

Emily April 2, 2012 at 1:36 pm

Oh my goodness! They're gorgeous! I love how high the meringue is.

Reply

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