Instructions: Beat together butter and sugar until fluffy. Add eggs, lemon peel, and vanilla. Beat until fluffy. Combine flour, baking powder, and 1 teaspoon salt; add to butter mixture alternately with milk, beating after each addition. Fill paper bake cups in muffin pans half full with batter. Combine coconut and pecans; sprinkle atop cupcakes, pressing lightly into batter. Bake in 375 degrees F. oven for 15 to 20 minutes.

Yield: about 2 1/2 dozen
cupcakes (1 per serving).

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