Cooling coconut and lemon cupcakes

Cooling coconut and lemon cupcakes

Eat Right For Your Body Type
Lisa Linder

I have always loved cupcakes (who doesn’t?) and make often them with my daughter and her friends.These cupcakes are cooling on the body (and therefore suitable for pitta) as I have not used heating egg yolks and, instead, have added cooling milk and coconut to the mix. The lemon zest adds a wonderful contrast to the coconut, but you could also add orange zest or leave it out altogether. There are so many twists to the basic cupcake – try omitting the coconut and adding more lemon and a tablespoon of black poppyseeds or a handful of blueberries. They are light and fluffy, and you won’t miss the yolks. Also good for vata and okay for kapha on the odd occasion.


Quantity Ingredient
100g plain flour
small pinch salt
3/4 teaspoon baking powder
45g butter, soft and at room temperature
55g raw cane sugar
1 large egg white
75ml milk
1/2 teaspoon vanilla essence
1/2 teaspoon lemon zest
40g desiccated coconut


Quantity Ingredient
25g icing sugar
1-1 1/2 teaspoons milk
2 tablespoons flaked or desiccated coconut, toasted
or 2 tablespoons flaked almonds, toasted, (for vata)


  1. Preheat the oven to 180ºC. Line a muffin tin with six cupcake papers.
  2. Stir together the flour, salt and baking powder.
  3. Whisk together the butter and sugar until really soft and creamy.Add the egg white and whisk until well incorporated. Add one-third of the milk along with the vanilla essence and whisk in thoroughly.
  4. Add about one-third of the flour mixture and stir in gently but thoroughly, using a spoon or spatula. Stir in half the remaining milk, then half the remaining flour mixture and repeat with last batch. Stir in the lemon zest and coconut.
  5. Spoon the batter into the cupcake papers so that they are nearly full. Place in the middle of the oven and bake for 18–22 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes.
  6. When the cupcakes have cooled, mix together the icing sugar and milk. Spread a thin film over the top of the cupcakes using the back of a small spoon and sprinkle abundantly with the coconut or flaked almonds. Enjoy!
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