Lemon Coconut Cloud Cupcakes

The recipe for Coconut Snowballs with Lemon Filling is a delightful dessert idea perfect for spring or summer gatherings, originally shared from a friend’s bridal shower. Here’s a detailed breakdown of the recipe:

Coconut Snowballs With Lemon Filling

Recipe Details:

• Cook Time: Not specified
• Prep Time: 30 minutes
• Total Time: 30 minutes (excluding cupcake baking and lemon filling cooling time)
• Yield: Approximately 18 servings
• Category: Dessert
• Keywords: Coconut, Fruit, Nuts, Spring, Summer, Quick (less than 30 minutes), For Large Groups

Ingredients:

• 18 cupcakes (prepared using Recipe #29378)
• Lemon Filling:
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 1/4 cup water
  • Zest of 3 fresh lemons
  • 3/4 cup fresh lemon juice
  • 2 tablespoons butter
  • 2 egg yolks
  • 2 tablespoons heavy cream
  • 1/4 cup confectioners’ sugar

Nutrition Information (per serving):

• Calories: 176.2
• Total Fat: 13.4g
  • Saturated Fat: 8.7g
• Cholesterol: 60.1mg
• Sodium: 68.6mg
• Total Carbohydrates: 14g
  • Dietary Fiber: 0.3g
  • Sugar: 11.6g
• Protein: 1g

Instructions:

Making the Lemon Filling:

1. In a medium saucepan, combine granulated sugar, cornstarch, and salt. Stir until well blended.
2. Gradually add water, stirring constantly until smooth.
3. Stir in egg yolks, lemon zest, and lemon juice.
4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
5. Boil for an additional minute while stirring constantly.
6. Remove from heat and stir in butter until well blended.
7. Allow the filling to cool completely, then refrigerate until chilled.

Assembling the Coconut Snowballs:

1. Remove paper from cupcakes and carefully split each cupcake horizontally across the middle.
2. Scoop out a small amount of cake from both the top and bottom halves of each cupcake.
3. Fill each half with a spoonful of chilled lemon filling.
4. Gently press the two halves of each cupcake back together.
5. Spread whipped cream over the entire surface of each cupcake.
6. Press shredded coconut onto the whipped cream to coat evenly.

Storage and Serving:

• These Coconut Snowballs with Lemon Filling are best served soon after assembly.
• Refrigerate any leftovers, but note that they are best enjoyed shortly after preparation.

Tips for Success:

• Preparation: Plan ahead by making the cupcakes and lemon filling the day before assembling to save time.
• Uniformity: Trimming the cupcakes ensures they are uniform in size and shape, enhancing the presentation.
• Whipped Cream: Use a generous amount of whipped cream to ensure the coconut adheres well and provides a delicious contrast to the lemon filling.

This recipe not only promises a burst of citrusy flavor from the lemon filling but also adds a delightful crunch and tropical flair with the shredded coconut. Perfect for large gatherings or special occasions, these Coconut Snowballs with Lemon Filling are sure to impress with their beautiful appearance and delicious taste.