Lemon Coconut Cupcakes…*
…a festive treat for Easter
For the Ellis family gathering this Easter, I volunteered to bring dessert. No surprise there! I came across many bakers and bloggers who used coconut to make little nests on top of their cookies, cupcakes and soufflés. I thought the toasted coconut was the perfect pairing with a sweet lemony vanilla cupcake. I topped each cake with Savory Sweet’s Classic Vanilla Buttercream and a few Speckled Eggs for decoration. They came out beautifully and everyone was pleasantly surprised by the kick of vanilla in the cupcakes and of course, by the smooth, rich buttercream. This frosting was to-die-for. I will definitely be using the recipe again for spreading on cakes, cupcakes, and/or for decorating. Enjoy and Happy Easter y’all! :)
…a festive treat for Easter
For the Ellis family gathering this Easter, I volunteered to bring dessert. No surprise there! I came across many bakers and bloggers who used coconut to make little nests on top of their cookies, cupcakes and soufflés. I thought the toasted coconut was the perfect pairing with a sweet lemony vanilla cupcake. I topped each cake with Savory Sweet’s Classic Vanilla Buttercream and a few Speckled Eggs for decoration. They came out beautifully and everyone was pleasantly surprised by the kick of vanilla in the cupcakes and of course, by the smooth, rich buttercream. This frosting was to-die-for. I will definitely be using the recipe again for spreading on cakes, cupcakes, and/or for decorating. Enjoy and Happy Easter y’all! :)
The Ingredients…*
Vanilla Buttercream
(Recipe by Savory Sweet Life)
(Makes 2.5 cups)
1 cup unsalted butter, softened (but not melted!)
3-4 cups confectioners (powdered) sugar, sifted
1/2 teaspoon table salt
1 tablespoon vanilla extract
Up to 4 tablespoons milk or heavy cream
Lemon Cupcakes
1 box of yellow cake mix
Eggs, oil and water according to directions
1 small box of vanilla instant pudding mix
Shredded coconut
Chocolate Speckled Eggs
Vanilla Buttercream
(Recipe by Savory Sweet Life)
(Makes 2.5 cups)
1 cup unsalted butter, softened (but not melted!)
3-4 cups confectioners (powdered) sugar, sifted
1/2 teaspoon table salt
1 tablespoon vanilla extract
Up to 4 tablespoons milk or heavy cream
Lemon Cupcakes
1 box of yellow cake mix
Eggs, oil and water according to directions
1 small box of vanilla instant pudding mix
Shredded coconut
Chocolate Speckled Eggs
The Instructions…*
For the Vanilla Buttercream
(Recipe by Savory Sweet Life)
(1) Beat butter for a few minutes with a mixer with the paddle attachment on medium speed
(2) Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter
(3) Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes
(*) If your frosting needs a more stiff consistency, add remaining sugar; If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time
For the Lemon Cupcakes
(1) Preheat oven to 350°F
(2) Mix ingredients according to box; blend in dry pudding mix until moistened
(3) Divide batter among 24 cupcake liners and bake according to box instructions
(4) Allow to completely cool before frosting
(5) Fill pastry bag (or large Ziploc bag) with Vanilla Buttercream and frost as desired
(6) Sprinkle coconut in the center of each frosted cupcake and top with 3 speckled eggs
(7) Enjoy right away or store in refrigerator for later :) Happy Easter!
For the Vanilla Buttercream
(Recipe by Savory Sweet Life)
(1) Beat butter for a few minutes with a mixer with the paddle attachment on medium speed
(2) Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter
(3) Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes
(*) If your frosting needs a more stiff consistency, add remaining sugar; If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time
For the Lemon Cupcakes
(1) Preheat oven to 350°F
(2) Mix ingredients according to box; blend in dry pudding mix until moistened
(3) Divide batter among 24 cupcake liners and bake according to box instructions
(4) Allow to completely cool before frosting
(5) Fill pastry bag (or large Ziploc bag) with Vanilla Buttercream and frost as desired
(6) Sprinkle coconut in the center of each frosted cupcake and top with 3 speckled eggs
(7) Enjoy right away or store in refrigerator for later :) Happy Easter!