Coconut Lemon Cupcakes

Who can resist the sweet and delicious taste of a cupcake? It is also easy to make, and a good gift to welcome neighbors and friends. Sometimes cupcakes with beautiful decorations can be on the center of wedding table. I am not good to the point that my cupcakes can be a focal point of a party, but with this basic recipe these cupcakes will never fail with anyone even with very little skills at baking.  Making cupcakes is a part-time joy for me. It does not need fancy equipment or many ingredients. Follow a few easy steps for wonderful cupcakes every time.

Ingredients:
1 cup self-rising flour
2 eggs, lightly beaten
1 tsp vanilla extract
1 tsp lemon juice and zest
2 tsp milk
1/2 cup sugar
1/4 cup coconut oil, melted
1/4 cup butter or margarine, softened

Directions:
Preheat oven to 350°.
Line a 9 small muffin tin or 12 mini muffin tin with muffin tin liners.

Put butter, coconut oil, and sugar in a bowl and use a handheld electric mixer to beat until achieving a pale color and fluffy.

Add beaten eggs in four installments and beat well after each addition.

Add vanilla extract, lemon zest, lemon juice, and milk to the eggs mixture.
Sift flour into a bowl.
Use spatula to fold in flour to the egg mixture until thoroughly incorporated.

Spoon the batter into the cupcake liners until 2/3 full.

Bake in the preheated oven for 20 to 25 minutes or until cupcakes have risen and become golden.
Let cupcakes cool completely before icing and serving.