Coconut Lemon filled Cupcakes

Looking for a unique flavored cupcake that is the perfect combination of sweet and tart?? Well, what baked good goes better than lemon and coconut?! This is the Martha Stewart Vanilla Cupcake recipe. But instead of all vanilla, I did half vanilla extract and half coconut extract. The lemon filling is a lemon curd from the Miette cookbook. And I made a cream of coconut buttercream. Ok here it is...

Cupcake Ingredients: 

Makes 24

3 cups of flour 

1 1/2 teaspoon baking powder

3/4 teaspoon salt 

12 T room temp butter 

1 1/2 cups sugar

4 eggs

1 teaspoon vanilla extract 

1 teaspoon coconut extract

1 1/4 cups milk

Preheat over to 350

Mix flour, baking powder, and salt in bowl

Cream together butter and sugar. Add eggs one at a time. Than extracts 

Add flour mixture and milk. Alternating till everything is mixed well. 

Fill cupcake liners 3/4 full

Back for 18 minutes

Let cool on cooling rack

Once cooled scoop out inside so it can be filled with the lemon curd. 

Lemon Curd Ingredients: 

Makes 2 cups

1 cup sugar

1/2 cup fresh lemon juice (about 3-4 lemons) 

7 egg yolks 

1/2 cup cubed butter at room temp

In a metal bowl over a pot of simmering water whisk sugar, lemon juice and yolks. 

Whisk until the mix thickens and is at least 172 degrees F

Transfer to a separate bowl and let cool for 20 minutes

Add butter and whisk until smooth and becomes even thicker 

Refrigerate until completely cool and has a pudding texture

Use a pastry bag to fill each cupcake 

Coconut Buttercream Ingredients:

1/2 cup butter room temp

1/2 cup vegetable shortening room temp 

1/2 teaspoon vanilla 

2 cups of powder sugar 

2 T milk 

2 T cream of coconut (or more or less depending on your taste preference) 

Beat butter and shortening until creamed

Add vanilla and 1 T cream or coconut 

Slowly add sugar 1/2 cup at a time

Lastly beat in milk and remaining T cream of coconut