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Coconut-Lemon Minis

Quentin Bacon
Prep time 30 mins
Cook time 15 mins
Yield Makes 38 mini cupcakes (serving size: 1 mini cupcake)

Ingredients

  • 1 1/4 cups cake flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup flaked sweetened coconut
  • 1 teaspoon finely grated fresh lemon zest
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup canola oil
  • 1 cup low-fat buttermilk
  • 1 large egg
  • 1 large egg white
  • 1/4 teaspoon coconut extract
  • 2 batches Lemon-Cream Cheese Frosting
  • 1 cup toasted coconut flakes, for garnish

Nutrition Information

  • calories 142
  • fat 6.5 g
  • satfat 3.4 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 2.3 g
  • carbohydrate 19.0 g
  • fiber 0.5 g
  • cholesterol 16 mg
  • iron 0.6 mg
  • sodium 96 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 350°. Place 38 miniature muffin cup liners in miniature muffin tin.

  2. Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.

  3. Whisk butter and oil. Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined. Add dry ingredients to wet.

  4. Divide batter evenly among liners, and bake in middle of oven about 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to wire rack to cool.

  5. Frost cakes, and garnish with toasted coconut.