Lemon Coconut Cupcakes

These were created for my mom to include her two favorite flavors - lemon and coconut.

Cake

I used a standard yellow cake mix.

Filling

JELL-O Lemon cook and serve pudding works great.  Be sure to stir constantly otherwise it will scorch. 

To fill cupcakes, use Wilton tip #230.  Insert tip about 1/2 way into the cupcake and slowly push the lemon pudding into the cake.  You'll know when the cupcake is filled based on the pressure.

Frosting

Standard Butter Cream - see Strawberry Shortcake Cupcake for recipe

Candied Lemon Zest

Ingredients
Fresh lemons
2 cups water
2 cups sugar
wax paper

Using a lemon zester, or a potato peeler, remove the yellow part of the peel from the lemon(s).  Each piece needs to be about an inch long and relatively thin.

Bring water to a boil in a small pan and add lemon zest.  Let boil for approximately 5 minutes.  Remove peels from water and add the 2 cups of sugar.  Bring mixture to a boil while sugar dissolves.  Add lemon peels.  Let boil until peels become transparent.  They will curl naturally as they are in the sugar water.  Place zest on wax paper and sprinkle with the additional sugar.  Allow to cool.

Decorating

Frost cupcakes with buttercream frosting and top with coconut.  You will only be able to frost a few cupcakes at a time before you need to add the coconut, otherwise the frosting will become stiff.  Once coconut has been added, top with a piece of candied lemon zest.