Mix 1 and 1/4 cups of SR flour, 3/4 cup of sugar and 1 teaspoon of lemon zest in a bowl. Add 1 cup of milk, 2 eggs and 125 grams of melted butter and mix with a wooden spoon until smooth.
Spoon into two lined mini-muffin pans and bake at 180 degrees Celsius for about 15 minutes or until golden.
While you're waiting for them to cool, mix 1 cup of sifted icing sugar, the juice of one lemon and enough boiling water to make a firm paste.
Ice your cooled cupcakes and dip them in shredded coconut.
Eat them with your friends (Ivy joined us!) and you're guaranteed to have a great morning!