Try this Lemon Cream and Cocunut Icebox Cupcakes recipe, or contribute your own.
Suggest a better descriptionWhip cream cheese until very soft in bowl of stand mixer (or large bowl and hand mixer). Gradually whip in cream.
When it has been smoothly combined with the cream cheese, add the confectioners sugar, salt and lemon zest (about 2 tsp).
Whip until the cream forms firm peaks, then slowly beat in the lemon juice. Continue beating until it is combined. The cream still should hold soft peaks.
Place a wafer in a cupcake paper. Smear about 1 Tbsp of cream on top of wafer. Smear cream on another wafer and put it on top, then repeat once more, for a total of 3 layers. Sprinkle the coconut over the stack. Repeat until you've used up the wafers and cream. Top each with one raspberry.
Refrigerate for at least 4 hours, or until the stack has softened into a dairy texture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (59g) | ||
Recipe Makes: 24 Servings | ||
|
||
Calories: 218 | ||
Calories from Fat: 90 (41%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 9.9g | 13 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 9.4mg | 3 % | |
Sodium 124mg | 4 % | |
Potassium 63.2mg | 2 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 29.9g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.