Coconut Cupcakes with Classic Icecream Swirls

It's my last English class at uni tomorrow and because our teacher thinks we're twelve, we're having a shared lunch. I used this as an opportunity work on my cupcake skillz.
I followed this recipe with just a couple of substitutions-

• Instead of buttermilk, I used a cup of milk with a teaspoon of lemon juice, and then I let it sit for ten minutes before adding it. Do not use buttermilk. Buttermilk is a lie. It's expensive, it disrupts the alkali balance and stops your cakes rising, and it makes for a bad mixture consistency.
• I used half shredded coconut and half dessicated coconut to give a better texture.
• Vanilla paste instead of vanilla essence. Always.
• If you don't have a stand mixer, get one. If you do have a stand mixer, buy a new one and give me your old one. I don't have one and it's hardddd :(
• I made buttercream icing with coconut essence instead of their icing- that icing is no good for using with piping nozzles, it just goes soft and melts away. And I like the taste of butter cream better, it's a classic.
• Here's a guide for doing classic ice cream swirls in the style I use.

 These turned it really delicious- soft and fluffy and sweet. I'm expecting to be bumped up at least one letter grade for this.