Coconut-Lemon Minis

Quentin Bacon

Yield: Makes 38 mini cupcakes (serving size: 1 mini cupcake)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 6.5g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.3g
  • Carbohydrate: 19.0g
  • Fiber: 0.5g
  • Cholesterol: 16mg
  • Iron: 0.6mg
  • Sodium: 96mg
  • Calcium: 25mg

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

Preparation

  1. 1. Preheat oven to 350°. Place 38 miniature muffin cup liners in miniature muffin tin.
  2. 2. Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.
  3. 3. Whisk butter and oil. Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined. Add dry ingredients to wet.
  4. 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. 5. Frost cakes, and garnish with toasted coconut.
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