A Little Sweet Surprise ~ Coconut Lemon Cupcakes

My Mother used to make the most luscious coconut cake with lemon curd filling

and to this day it's one of my favorites.  It is so easy to assemble and can turn any meal into a special occasion.  Unless I'm having company for dinner I now prefer to use the same ingredients and make a batch of cupcakes instead.  This way I can share some with my neighbor and my children, and I think cupcakes stay fresher longer than one large cut cake.

Make a batch of white or yellow cupcakes using your favorite recipe.

When they are cool use a melon baller or a paring knife to cut a wedge out of the top of the cupcake.  Fill with lemon curd and replace the small piece of cake.

Lemon Curd

3/4 cup sugar

2 tablespoons cornstarch

3/4 cup water

1 slightly beaten egg yolk

3 tablespoons lemon juice

1 teaspoon grated lemon zest

1 tablespoon butter

In a saucepan mix sugar, cornstarch and a dash of salt.  Add water, egg yolk and lemon juice.  Cook over medium heat till thick, stirring constantly.  Remove from heat, add lemon zest and butter.

Cool.  Makes 1-1/4 cups, enough for 24 cupcakes.

I frosted the filled cupcakes with Ina Garten's Cream Cheese Frosting.  I made half a recipe and it was more than enough for 24 cupcakes.  Top with shredded, sweetened coconut.  I toasted about 1/3 cup of coconut in a 350 degree oven for about 10 minutes to add a little color to the cakes.

This is such a delicious combination of flavors.  I hope you will try these cupcakes.  It's so much fun to cut into one of these innocent looking little cakes and find a luscious, tart lemon filling inside.

Today is a very festive Foodie Friday at Designs by Gollum.  Michael is such a gracious host so please do stop by to say hello.