Coconut Cupcakes with Lemon Curd Filling

Spring is in the air.  Birds are chirping, tulips are blooming, and the spargle is being harvested.   Everything is so fresh and crisp it makes you want to rejoice in awe of Mother Nature.

Rejoicing can mean walks with the family around the plush green field, a stroll through the downtown Farmer's Market, or a simple BBQ with friends.  Invitations to cookouts with neighbors are starting to peak as we dust off our winter hibernation and come out to celebrate this beautiful time of year. 

Of course, Mother Nature has a way to be unpredictable.  Tornados, rain, and a drastic change in temperatures can  put a damper on weekend plans.  It's a time of year to celebrate and a time of year to be flexible.  

Yesterday was such an occasion when a backyard (or in our case, front yard) BBQ became a indoor engagement as the temperature slowly but consistently dropped down from the upper 50's to mid 40's.  It was still wonderful to get together with friends and take a much needed break from a monotonous weekend.  

To freshen up our spread with a taste of spring, I used a recipe I've been saving from William Sonoma;  Coconut Cupcakes with Lemon Curd Filling.  The subtle sweetness of coconut paired with a surprise lemon curd filling momentarily lets your mind escape to slightly warmer local.  Memories of my first Mother's Day Tea at The Westin Monoa Surfrider in Hawaii came to mind. The frosting was light and airy and had reminiscent taste of childhood days eating marshmallow fluff by the spoonful.  I may try my Marscapoon Cream Frosting the next time I make this treat as I think it would compliment the flavors fabulously.  

Overall, these cupcakes were, delicate, refreshing, and slightly exotic.  A perfect accompaniment to a spring time celebration; even an indoor one.  

Coconut Cupcakes with Lemon Curd Filling

adapted from William Sonoma

For the cupcakes:

1 3/4 cups cake flour

2 tsp baking powder

1/4 tsp kosher salt

3/4 cup unsalted butter at room temp

1 cup sugar

3 large eggs

1 tsp. pure vanilla extract

1 cup sweetend shredded coconut (plus 1 cup slightly tosted for garnish)

3/4 cup buttermilk

1 cup lemon curd (I used a store bought one)

7minute frosting (see recipe below)

or Marscapone Cream Frosting (see recipe here)

Preheat Oven to 350 degrees F

Line 12 - 16 standard muffin cups with paper liners.  In a bowl, sift together the flour, baking powder and salt.  In a large bowl using a paddle attachment or an electric mixer, beat the butter and sugar on medium-high speed until light, 2-3 minutes.  Add the eggs one at a time, beating after each addition.  Add the vanilla and beat until well combined.  Fold in 1 cup coconut.  Add half of the flour mixture and beat on low speed until combined.  Continuing to beat on low speed, add the buttermilk and then the remaning mixture.

Fill the muffin cups 1/2 way full.  Add about a tbsp of lemon curd in the center, on top of the batter, of each cup.  Divide the remaining batter into each cup until it is about 3/4 full.  

Bake for about 18-22 minutes until lightly golden brown.  Cool in pan for 5 minutes and then on a wire rack for about an hour.  

Frost cupcakes with desired frosting and sprinkle with toasted coconut.  Refridgerate for up to four days but serve at room temp

7 Minute Frosting

3 large egg whites at room temperature

3/4 cup sugar

1/3 cup water

2 tbs light corn syrup

1/8 tsp kosher salt

1 tsp pure vanilla extract

In a heatproof bowl, whisk together the egg whites, sugar corn syrup, sal, and water.  Set the bowl of (but not touching) barely simmering water in a saucepan.  Using a hand mixer, beat on medium high speed to stiff peaks, about 5 minutes.  Remove the bowl from over the water and continue to beat until the mixture cools about 2 minutes.  Add the vanillla and beat until blended.  Frosting doesn't keep well so use right away.  Frosts about 12-18 cupcakes