It’s always nice to start Monday with a little treat. It doesn’t have to be anything complicated, just quick and easy one.
Monday is the busiest day of a week in our house. There are always errands to be run or things to be cared of. And because my husband J. works hard so I could stay at home and take care of my little bundle of joy, all household duties are on my shoulders. But since I really enjoy organizing and sorting out, I am happy to do that.
And what can make our day smoother and more pleasant? A treat, of course! These small cakes are light yet rich sure will satisfy anyone’s sweet tooth.
These little indulgences are another reason to look forward to Mondays : )
Prep time : 15-20 min
Cooking time : 18-20 min
(Makes 12 mini cakes)
Melted butter for greasing
175 g all-purpose flour
2 tsp baking powder
¼ tsp salt
120 g unsalted butter, softened
180 g sugar
1 tsp vanilla essence
2 tbs grated lemon rind
60 ml lemon juice
150 ml coconut milk
Coconut flakes for sprinkling
Preheat oven to 180⁰C, grease 12 muffin tins and set aside.
In a large bowl sift together flour, baking powder and salt, set aside.
Beat butter, sugar, vanilla and lemon rind until creamy. Add eggs, one at a time, beating well after each addition.
Add in lemon juice and coconut milk then fold in flour mix.
Divide batter between 12 muffin tins and bake for 18-20 min or until a skewer inserted in the centre comes out clean. Leave to cool for 5 min before turning onto a wire rack to cool completely.