3/4 cup water (the box mix called for 1 cup water, so I used 1/4 lemon juice plus 3/4 water)
1 cup shredded, sweetened coconut (pulsed in a food processor, optional)
Cream Cheese Icing-
1/2 pound cream cheese (1 bar), room temperature
1/4 pound (1 stick) butter, room temperature
1/2 teaspoon vanilla extract
1/2 pound confectioners’ sugar
Instructions
Lemon Curd Ingredients-
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Cake-
Preheat the oven according to package directions. Combine all ingredients (except coconut), according to package directions. Stir in coconut, then scoop into cupcake pans (either sprayed with cooking spray or lined with cupcake liners), filling 2/3 full. Bake and cool according to package.
Lemon Curd Directions-
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Cream Cheese Icing-
Simply beat all ingredients with an electic mixer (or very strong arm) until smooth and combined.
To Assemble-
Once cupcakes are cooled, use a cookie scoop or small spoon to remove small portion of the middle of each cupcake. Spoon cooled and thickened lemon curd into a small ziplock bag, seal, then snip one corner and pipe into the well of each cupcake.
Spoon icing into another ziplock bag and similarly cut off a corner to pipe the frosting on top of each cupcake, hiding the lemon curd inside. Top each with shredded coconut, either toasted or not, it’s up to you! (To toast, place some coconut, about 5 ounces, in a dry saute pan on the stove. Turn heat to medium low, tossing frequently to prevent burning. Watch it carefully, it will toast quickly!).
If you don’t eat all the cupcakes in one sitting, store them in the refrigerator until your next binge -)
Originally Submitted
10/5/2012
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