Lemon Cupcakes Women’s Weekly

Preheat oven to 180C. Line a 12 hole muffin pan.

• 125 g butter, softened
• 2 tsp lemon rind
• 150 g caster sugar
• 2 eggs

Beat butter, rind, sugar, and eggs with an electric mixer until pale and fluffy.

• 60 g dessicated coconut
• 185 g self raising flour
• 80 ml milk

Add in the coconut, then the flour and milk. Stir until smooth.

Spoon mixture into cases and bake for 20 minutes or until a skewer cones out clean.

Serve with lemon curd and meringue topping if desired!