Coconut Cupcakes

• 1/2 cup unsalted butter, softened
• 1 tsp lemon zest
• 3/4 cup granulated sugar
• 2 None large eggs
• 1/2 cup desiccated coconut, plus 2 tbsp extra
• 1 1/3 cups self-rising flour, sifted
• 1/2 cup milk
• 1 1/4 cups powdered sugar
• None None pink food coloring

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Beat butter, lemon zest and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in coconut, flour and milk. Distribute between paper liners and bake for 30 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. Meanwhile, to make the icing, sift powdered sugar into a small bowl. Stir in 1 tbsp boiling water to make icing spreadable then tint pink with food coloring. Spread icing over cupcakes then sprinkle with extra coconut.

unsalted butter, lemon zest, sugar, eggs, desiccated coconut, flour, milk, powdered sugar, coloring

Taken from recipes-plus.com/api/v2.0/recipes/33417 (may not work)