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Coconut “Twinkie” Cupcakes with Lemon Filling

Coconut “Twinkie” Cupcakes with Lemon Filling Recipe

  • ½ cup (4 ounces/113 grams) fresh lemon juice
  • 2 tablespoons unsalted butter, at room temperature
  • ½ cup (4 ounces/113 grams) heavy whipping cream
  • ½ cup (3 2/3 ounces/104 grams) sugar
  • 3 large egg yolks
  • 1 vanilla bean, split lengthwise in half, seeds scraped out, and seeds and pod reserved, or 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 tablespoon unsalted butter, at room temperature, for greasing the ramekins
  • ½ cup (3½ ounces/98 grams) sugar, plus more for sugaring the ramekins
  • ½ cup (2½ ounces/72 grams) allpurpose flour
  • ½ cup (1½ ounces/42 grams) finely shredded unsweetened dried coconut
  • 3 large eggs, separated, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon grated lemon zest
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 211kcal (11%)
Total Fat 12g (18%)
Saturated Fat 7g (35%)
Cholesterol 144mg (48%)
Total Carbohydrate 24g
Dietary Fiber 1g
Sugars 18g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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