Marshmallow And Coconut Cupcakes

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 None lemon, zested
• 2 None vanilla beans, seeds scraped out
• 4 None eggs
• 1 3/4 cups all-purpose flour
• 3 tsp baking powder
• 2/3 cup full-fat yogurt
• 1/2 lb cream cheese
• 2 tbsp heavy cream
• 2/3 cup powdered sugar
• 12 None pink-and-white marshmallows
• 4 tbsp desiccated coconut

1. Preheat the oven to 325u0b0F. Line a 12 cup muffin pan with paper liners. Cream the butter, sugar, vanilla extract, lemon zest, 1/2 the vanilla bean scrapings and a pinch of salt. Beat in the eggs, 1 at a time. Mix the flour and baking powder then gradually beat into the butter mixture, alternating with the yogurt, until incorporated.
2. Distribute the batter between the liners and bake for 20 mins, until a skewer comes out clean. Allow to cool in the pan for 10 mins, then transfer each cupcake to a wire rack and allow to cool completely.
3. Meanwhile, beat the cream cheese, cream, powdered sugar and remaining vanilla bean scrapings. Spoon into a piping bag fitted with a medium star tip. Place a marshmallow on each cupcake and pipe the icing over the top. Sprinkle with the coconut and chill for at least 30 mins before serving.

butter, sugar, vanilla, lemon, vanilla beans, eggs, flour, baking powder, fullfat yogurt, cream cheese, heavy cream, powdered sugar, marshmallows, coconut

Taken from recipes-plus.com/api/v2.0/recipes/17769 (may not work)