Lemon coconut cheesecake cupcakes

Recipes / Desserts

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.

Recipe «Lemon coconut cheesecake cupcakes» presented in category Recipes / Desserts, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 250g block cream cheese, softened, 2 tsp finely grated lemon rind, 2 tbsp caster sugar, 250g packet Butternut Snap Cookies, 1/3 cup desiccated coconut , 80g butter, melted, cooled, 3/4 cup self-raising flour, 1/4 cup caster sugar, extra , 1/4 cup milk, 1 egg, lightly beaten, 1 teaspoon vanilla extract, 50g butter, melted, cooled, extra, 60g butter, softened, 1 1/2 cups icing sugar mixture, 1 teaspoon lemon juice.

Ingredients:

  • 250g block cream cheese, softened 
  • 2 tsp finely grated lemon rind 
  • 2 tbsp caster sugar 
  • 250g packet Butternut Snap Cookies 
  • 1/3 cup desiccated coconut 
  • 80g butter, melted, cooled 
  • 3/4 cup self-raising flour 
  • 1/4 cup caster sugar, extra 
  • 1/4 cup milk 
  • 1 egg, lightly beaten 
  • 1 teaspoon vanilla extract 
  • 50g butter, melted, cooled, extra 
  • 60g butter, softened 
  • 1 1/2 cups icing sugar mixture 
  • 1 teaspoon lemon juice 

Instructions

  1. 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.
  2. Using an electric mixer, beat cream cheese, lemon rind and sugar until light and fluffy. Refrigerate for 30 minutes or until firm.
  3. 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.
  4. Preheat oven to 180C/160C fan-forced.
  5. 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.
  6. Bake for 18 minutes or until light golden and just firm to touch. Cool in pan.
  7. 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.