Going to a Swedish gathering today and needed to make a dessert to take. Started thinking about ice box cakes and uncovered this recipe from Kitchn for Lemon Cream and Coconut Ice Box Cupcakes. Super easy, look impressive and most importantly, taste amazing! I will definitely make these again.
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.