Lemon Cream and Coconut Icebox Cupcakes Recipe

These little three-bite Lemon Cream and Coconut Icebox Cupcakes require only a few ingredients, and they come together with very little work. Then, in the refrigerator, they transform into a little piece of cake, tangy and bright with real lemon, sprinkled with coconut and topped with a colorful berry.

There's something both retro and special about icebox cupcakes. They involve a kind of magic, a sumptuous melding of cookie and cream with a result that is far more than the sum of its parts. It's cake without baking, dessert with no oven.

As I've said, these are very easy. They are also easy to adapt. Use the lemon cream as the base, but if you don't like coconut, for instance, you could sprinkle these with chopped candied lemon peel or white chocolate shavings instead. Or double up on the lemon and drizzle them with warmed lemon curd!

Lemon Cream and Coconut Icebox Cupcakes

    Prep Time: 20 minutes

    Yield: Makes 24 cupcakes.

Lemon Cream and Coconut Icebox Cupcakes Ingredients

    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

Lemon Cream and Coconut Icebox Cupcakes Recipe Instructions

    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.

Icebox Cupcakes, Cupcakes, Dessert

 

Subscribe to Receive our Gourmet Recipes


Lemon Cream & Coconut Icebox Cupcakes Dessert Recipe

World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable

© Tribune Media Services

 

 

 

Explore Easy-to-make Gourmet Recipes