Coconut and lemon cupcakes

Edible flowers, such as the petals from roses, are very popular in Persian cuisine — the floral flavour works well with other Middle Eastern ingredients such as pistachio and lemon.

Preparation time: 10 minutes plus cooling
Cooking time: 12 minutes to 15 minutes
Total time: 22 to 25 minutes plus cooling


125g Stork, at 
room temperature
225g golden caster sugar
Finely grated zest 1 lemon
4 medium Waitrose British Blacktail Free Range Eggs
225g self-raising flour
160ml essential Waitrose Coconut Cream, stirred 
until smooth
100g soft cheese
2 tbsp icing sugar, 
plus extra for dusting
2 tbsp lemon curd
1 tsp Cooks’ Ingredients 
Rose Petals


1. Preheat the oven to 190ºC, gas mark 5. Line a 12-hole muffin tin 
with paper cases.

2. Place the Stork, sugar, lemon zest, eggs, flour and 100ml of the coconut cream in a large bowl and beat with an electric hand 
whisk until pale and fluffy.

3. Divide the mixture between the paper cases and bake in the oven for 12–15 minutes until golden and set. Transfer to a wire rack and leave to cool completely.

4. Meanwhile, mix together the remaining coconut cream, soft cheese and icing sugar.

5. Without removing or cutting through the paper cases, cut each cake vertically through the middle then spoon in the soft cheese mixture followed by the lemon curd. Sprinkle over the rose petals and dust each cupcake with a pinch of icing sugar.

Cook's tip

Try swapping the rose petals used to top these cupcakes for other delicate, fragrant ingredients such as dried lavender, desiccated coconut or poppy seeds.

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