For the Cupcake:
Adapted from: Brown Eyed Baker
1 Cup all-purpose flour
1 teaspoon baking power
1/4 teaspoon salt
1/3 cup shredded coconut
1/2 unsalted butter, at room temp
3/4 cup sugar
2 egg whites (save yolks for Lemon Filling)
1 teaspoon vanilla extract
1/2 cup unsweetened coconut milk
Preheat oven to 350 F. Line cupcake pan with cupcake liners.
In a medium bowl whisk together first four dry ingredients
In a stand mixer, fitted with a paddle attachment, (or with a hand mixer) beat together butter and sugar, until light and fluffy
Beat in egg, egg whites and vanilla until completely combined
With mixer on low, add flour mixture in 3 batches, alternating with coconut milk, beat until combined
Divide batter between cupcake liners, filling 2/3s full. Bake for 18-22 minutes or until toothpick inserted in center comes out clean
Remove from oven. Let cool in pan for 10 minutes then transfer to wire rack and allow cupcakes to cool completely before filling and frosting.
I used Wilton's Lemon Filling Recipe. Its perfect because it needs 2 egg yolks and it thickens nicely. Allow it to cool before filling.
Vanilla Buttercream Frosting
1 cup butter
3-4 cups icing sugar
3 teaspoons vanilla
2 tablespoons heavy cream
Beat butter until light and fluffy. Beat in icing sugar until smooth and creamy. Beat in vanilla and cream.
1 Cup Shredded Coconut
Preheat Oven to 350. Spread Coconut out on rimmed baking sheet. Bake for 3-7 minutes, stirring occasionally. Watch it closely - it burns quickly!
Fit pipping bag with round tip - (I used Wilton Tip 10). Fill bag half way full with cooled Lemon Filling. Push tip in center of cooled cupcake and gently squeeze lemon filling into cupcake.
Frost Cupcakes as desired (I used a large round tip to get a mound of icing). Using a shallow dish, roll outside rim of cupcake in toasted coconut. Top with mini eggs. Enjoy!