Coconut & Lemon Cupcakes With Lemon Marmalade Filling

• Cupcakes
• 2 eggs
• 1 1/2 cups AP flour
• 1 1/4 cups sugar
• 1/2 (1 stick) cups unsalted butter (room temp)
• 1/3 (+ 1 tbsp) cups lemon juice
• 2 tablespoons milk (2%)
• 3 tablespoons grated lemon zest
• 1/3 cup greek yogurt (also 2%)
• 1 tablespoon poppy seeds
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• toasted coconut cookie thins (for garnish, Trader Joe's has some)
• toasted sweet coconut flakes (also for garnish)
• Frosting & Marmalade
• 6 lemons
• 1 1/2 cups sugar
• 1 1/2 teaspoons coconut extract
• 1/2 teaspoon vanilla extract
• 8 ounces cream cheese (room temp)
• 16 tablespoons unsalted butter (room temp)
• 2 cups powdered sugar

1. First, the marmalade. Juice the lemons and take out the seeds, and make sure you save the juice.
2. I started to cut the peels into thin strips, and then got fed up and threw them into my food processor because I'm lazy. If you have one, I suggest you do it my way. If not, slice the lemon peels nice and thin.
3. Either way you slice it (see, see what I did there? This is why I'm a writer, folks. Comedy gold.), throw the peels into a large pot and cover them with cold water. Bring it to a boil and boil for a minute, then drain them and rinse under more cold water. Do it a couple more times, but don't rinse on the last pass.
4. Throw the peels back into the pot along with the lemon juice and sugar, bring it up to a simmer on medium, and let it cook for around 30 minutes, giving it the occasional stir. To test if it's ready, put a ceramic plate in the freezer, put a little bit of the marmalade on it, and stick it back in for a couple minutes. If you can push the stuff on the plate with your finger and it wrinkles up, you're ready to go. If not, give it some more love on the stove.
5. While that's happening, you can get to work on the cupcakes.
6. Start by preheating the oven to 350.
7. Get a bowl and whisk together the dry stuff: flour, salt, baking soda, and baking powder.
8. Get another bowl and do the same thing with the yogurt, milk, vanilla, and lemon juice.
9. Put the butter and sugar in your stand mixer and cream them together on medium for 2-3 minutes, until they're light and fluffy.
10. Mix in the eggs one at a time, then the lemon zest.
11. Next, mix in the dry stuff and the wet stuff, alternating until it's all in there.
12. Stir in the poppy seeds, put the batter in a cupcake tin, then throw it into the oven for about 30 minutes. Let them cool for 5, then let them cool some more on a cooling rack while you make the frosting.
13. This part's easy: cream together the butter and cream cheese in your stand mixer until they're...well, creamy. Then add the other frosting ingredients and mix. Even a monkey could do it.
14. Once the cupcakes are at room temperature, scoop out a tablespoon from the tops of each and fill them with that sweet, tangy marmalade.
15. Frost the cupcakes, top with the toasted coconut, and stick a cookie in the top of each. Unfortunately, due to the limitations of pastry-physics the cookies get all soggy and gross if you keep them in the cupcakes for long, so you gotta put them in the day you eat them.

eggs, flour, sugar, unsalted butter, milk, lemon zest, greek yogurt, poppy seeds, vanilla, salt, baking soda, baking powder, coconut cookie, sweet coconut, frosting, lemons, sugar, coconut, vanilla, cream cheese, unsalted butter, powdered sugar

Taken from food52.com/recipes/34500-coconut-lemon-cupcakes-with-lemon-marmalade-filling (may not work)