Take, for instance, these little three-bite cupcakes. They require only a few ingredients, and they come together with very little work. But 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. You're not eating cookies with cream on top; you're eating cake. See — magic!
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.