Ingredients
- 40g butter
- 160g coconut biscuits
- 150g cream cheese
- 1/2 teaspoon vanilla essence
- 1/4 cup cream
- 1 egg
- 1 tablespoon flour
- 85g sugar
Method
- Preheat oven to 180C
- Place 21 cupcake cases in your muffin baking tray
- Melt butter in the microwave, crush the biscuits and mix well. Spoon approximately 3/4 of a spoon into each cupcake case. Using a spoon, press mix into the case. Bake for approximately 8 to 10mins
- In a bowl, beat the cream cheese, sugar flour egg and vanilla essence until smooth and fluffy. Stir in the cream and mix gently until smooth
- I poured my mix into a milk jar which made it easy to pour into the cupcake cases. Fill each case to the brim and bake for approximately 20 - 30 minutes
- Once cooked, allow to cool before enjoying
Recipe adapted from Cakes by Callie Maritz and Mari-louis guy
