Canadian Lemony Coconut Cream Cupcakes....

Of the Story and the Recipe...........

Come weekend, cycling is, at the moment, the most looked forward to hobby.

Last sunday, while heading home, we de-toured into the streets.....The Penang Heritage streets....

Every Sunday, streets around these area are closed to vehicles, except for bicycles.
It is time for families to cycle freely around the area.

While some use own bicycle, others who came from far can rent them.

here   or  here

 :=D...nak sewa basikal makcik n pakcik pun boleh, tapi nak kayuh dari rumah makcik ke tempat tu adalah abt 20 km.......silalah letak pad pada seluar anda...kematu nanti

letih laaa...tumpang duduk sat naaa......

Jangan la nangis chek...makcik nak posing jaaa

Tak dan (sempat) nak ready aih

Actually makcik tak stop rata2 to see all, infact i haven't been to some of these places too, yet call myself a penangite.

Tengok kembara ciksiti, dia pun ada kesana jugak

Tak tau semangat apa yang masuk kat makcik ....rajin pulak minggu ni.

Kawan dari jauh ni ada bagi resepi, so makcik cuba lah.

He is no cook, however he has lots of recipes on how to capture a woman's heart.

TQ Uncle Lee , allow me to share this nice and simple recipe;

 Canadian Lemony Coconut Cream Cupcakes.

Makes: 1 dozen cupcakes
Cooking time: 45 minutes hands-on, roughly 1.5 hours total
Difficulty: Easy

Source: Uncle Lee
Ingredients:

1/2 cup butter
1 cup plain sugar - I used 3/4 cup
2 eggs
2 tbsp grated lemon zest
1 1/2 cups all purpose flour
1/2 cup shredded coconut - i used desiccated coconut
1 tsp baking powder
1/4 tsp salt
1/2 cup coconut cream (or coconut milk, or just plain milk)  - I used milk

Method:

Pre-heat oven to 350 F / 180 C. Soften butter slightly in microwave, beat with sugar and eggs until light. 
Add lemon zest. In separate bowl, mix together flour, coconut, baking powder, and salt. 
Pour half of the dry ingredients onto the wet ingredients with half the coconut cream, stir just until combined. Repeat with the rest of the dry ingredients and coconut cream.

Spoon batter into 12 paper-lined muffin cups. Bake for 18-20 minutes, until tops are golden. 
Remove from oven and allow to cool completely before icing.

Icing: Warm 2 tbsp each butter and cream cheese in microwave. 
Add 2 tbsp lemon juice, mix until blended. Add about 1/2 cup icing sugar and stir to remove any lumps. 
Continue adding icing sugar until icing is thick, but still a little bit soft. 

Drop (about) a tablespoon of icing onto each cupcake, sprinkle with additional coconut. 
Allow icing to set for about an hour before serving. Enjoy!

McK