If a cupcake and a cheesecake had a love child, this would be it. With some extra special attention, these desserts will be a highlight at your next dinner party.
- Grease 8 holes of a 12-hole, 1/3-cup-capacity muffin pan. Line base and side of each greased hole, crossways, with two 1cm x 15cm strips of baking paper.
- Using an electric mixer, beat cream cheese, lemon rind and sugar until light and fluffy. Refrigerate for 30 minutes or until firm.
- Meanwhile, using a food processor, process cookies and coconut until fine crumbs. Add butter. Process until combined. Divide mixture evenly among prepared holes. Using the back of a teaspoon, press mixture over base and up the side of each hole. Refrigerate for 10 minutes.
- Preheat oven to 180C/160C fan-forced.
- Using 2 teaspoons of cheese mixture at a time, roll into 8 balls and place on a plate. Reserve remaining mixture for frosting. Combine flour and extra sugar in a bowl. Make a well. Add milk, egg, vanilla and extra melted butter. Stir to combine. Spoon 1 level tablespoon batter into each prepared crust. Top each with 1 cream cheese ball, gently pushing into batter. Top with 1 level tablespoon batter, gently spreading to cover.
- Bake for 18 minutes or until light golden and just firm to touch. Cool in pan.
- Make Frosting: Using an electric mixer, beat reserved cream cheese mixture and butter until light and fluffy. Gradually beat in icing sugar, 2 tablespoons at a time, until combined. Stir in lemon juice. Spoon frosting into a piping bag fitted with a 1cm fluted nozzle. Pipe onto cupcakes. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set