Lemon coconut cupcakes

Sunday was Alexei's birthday and he choose the menu. For desert he wanted a fruit salad which made completely sense as we were going to have a raclette. Clearly he had forgotten about the 10 candles, no way I can stick these in a fruit salad, although come to think of it, I could have cut a big slice of pineapple and stuck the candles in it.

So I made 2 dozen of cupcakes, half chocolate and half something without milk ..... mmm what to make this time. I wanted something sweet, but not to sweet and a creamy touch. I took the basic recipe for cupcakes and replaced the milk with coconut milk and lemon juice. The result: delicious.

Recipe

Ingredients:
110 grams butter (one stick)
200 grams of sugar (one cup)
2 eggs
275 grams of flour (3 cups)
1/2 a packet of baking powder (4 grams, 2 teaspoons)
100 ml coconut milk (less than half a cup, 0.4 cup to be more precise)
2 tablespoons lemon juice

Preparation:
Pre-heat your oven of 180 degrees C (350 degrees F)
Cream the butter and the sugar.
Add the eggs one by one.
Mix the flour with the baking powder.
Add the flour alternately with the coconut and lemon.
Line you muffin pan with paper cupcakes.
Fill the muffin pan and place your cupcakes in the oven.
Bake for 25 minutes until golden.

Notes:
The recipe requires more sugar (225 grams) but used less.
If you mix the coconut milk and the lemon juice it will curd, this does not change the taste, just the texture