Lemon Coconut Nest Cupcakes
By: Angela Coleby
Published: Wednesday, April 12, 2017 - 6:38pm

Ingredients




Lemon Cupcakes
1/4 cup (28g) coconut flour
1/4 cup (56g) Butter melted
1/4 cup (54g) erythritol or sugar substitute
2 tablespoons coconut milk
2 tablespoons coconut oil
4 eggs
1 Lemon juice & zest
1/2 teaspoon baking powder
1/4 teaspoon salt
Coconut Nests
1 1/2 Cups (150g) Desiccated coconut unsweetened
2 tablespoons erythritol or sugar substitute
1 egg white beaten
Topping
1/2 cup (112g) Mascarpone cheese (could use whipped cream)
3 tablespoons lemon curd
Nest Filling
6 teaspoons lemon curd

Preparation

1 Make the Cupcakes 2 Pre-heat the oven to 200C/400F degrees. 3 Blend together the butter, eggs, erythritol, coconut milk, lemon zest and juice 4 Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter. 5 Pour into cupcake cups or a greased muffin tray. 6 Bake for 20 minutes and allow to cool. 7 Make the coconut nests 8 Pre-heat the oven to 180C/350F degrees. 9 In a bowl, mix the coconut, erythritol and egg white together. 10 Line a muffin tin with cupcake liners. 11 Press about a tablespoon of the coconut mixture into the cupcake liner and mould into a nest shape. 12 Bake for 10-12 minutes until golden around the edges. 13 Remove and allow to cool. 14 Once cool, gently remove from the cupcake liners. 15 Assemble the cupcakes 16 Mix the Mascarpone cheese with the 3 tablespoons of lemon curd until combined. 17 Pipe or spoon the mixture on top of the lemon cupcakes. 18 Place the coconut nests on top of the cream topping and gently push to place. 19 Spoon about a teaspoon of the lemon curd in the centre of the coconut nests. 20 Eat and enjoy!

About

These lemon coconut nest cupcakes are a delicious batch of lemon cupcakes with a coconut nest on top. A great low carb and gluten free cupcake for Easter and spring.