Lemon curd cupcakes on ice
very easy
25 mins
25 mins
Ingredients
- 7-10 Tbsp For the floor
- 50 g Butter
- 100 g Salty crackers (e.g. tuc)
- 1 Muffin baking tray (12 trays)
- 12 (5 cm Ø) Paper baking cups
- 7-10 Tbsp Freezer bag
- 7-10 Tbsp Voor de cupcake-lagen
- 325 g unsalted cashew nuts
- 75 ml neutral oil
- 1 can(s) (400 ml) sweetened coconut milk
- 2 TABLESPOONS Lime juice
- 25 g Dark chocolate
- 12 TSP Lemon-Curd (glass)
- 7-10 Tbsp wooden skewers
Directions
- 1
Line the recesses of the muffin tray with one paper baking tin each. Melt the butter in a small pot and let it cool down a little. Seal crackers well in a freezer bag and crush them finely with a cake roll, a bottle or the bottom of a cooking pot.
- 2
Mix the crumbs with liquid butter. Spread the crumb mixture over the moulds and press it evenly with the back of a teaspoon to form a flat base. Chill for about 15 minutes.
- 3
Finely puree nuts and oil in a high mixing bowl with a powerful hand blender. Gradually stir in coconut milk and lime juice. Divide the chocolate into pieces, place in a bowl and melt over a warm water bath.
- 4
Spread half of the cream on the cracker bases. Spread the melted chocolate in the middle of each cracker base. Finish with the rest of the cream. Put 1 teaspoon of lemon curd on each cupcake and gently swirl with a wooden skewer.
- 5
Then it's off to the freezer for four hours. Done!
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