Thursday, March 29, 2012

No-Bake Lemon Cream & Coconut Icebox Cupcakes

makes 24 cupcakes
2 ounces cream cheese, very soft
2 cups whipping cream
1/3 cup powdered sugar
1/4 teaspoon salt
2 large lemons, zested and juiced (about 1/3 cup juice)
72 Nilla wafers (from 1 box)
1 cup sweetened coconut flakes
24 raspberries, fresh or frozen and defrosted

Whip the cream cheese until very soft in the bowl of a stand mixer (or use a large bowl and hand mixer).

Gradually whip in the cream.

When it has been smoothly combined with the cream cheese, add the powdered sugar, salt, and lemon zest (about 2 tablespoons).

Whip until the cream forms firm peaks, then slowly beat in the lemon juice.

Continue beating until completely combined. The cream should still hold soft peaks.

Place a Nilla wafer in a cupcake paper (I used regular-sized cupcake papers) or in a ramekin. Smear about a tablespoon of cream on top of the wafer. Smear cream on another wafer and put it on top, then repeat once more, for a total of three layers. Sprinkle coconut generously over the stack. Repeat until you've used up all the wafers and cream. Top each with one raspberry.

Refrigerate for at least 4 hours, or until the stack has softened into a cakey texture.

Source: The Kitchn


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