- 85 g POST Fruity Pebbles, process into fine crumbs
- 2 tbsps melted butter (30 g)
- 225 g cream cheese
- ½ cup granulated sugar (75 g)
- ½ tsp cornstarch
- ½ tsp pure vanilla extract
- 1 tbsp freshly squeezed lemon juice
- 2 eggs
- 1 bottle of Kayamila Coconut Kaya Spread
Use a food processor to process POST Fruity Pebbles into fine crumbs.
In a bowl, add POST Fruity Pebbles and melted butter. Stir until combined. Divide the mixture between cupcake molds lined with liners. And press down firmly to make crust.
In a bowl add in softened cream cheese and beat on a low speed until smooth.
Add sugar, cornstarch, vanilla extract, and lemon juice and Kayamila Coconut Kaya spread. Whisk until creamy.
Add in the eggs one at a time until smooth. There should be no lumps.
Divide cream cheese mixture between the cupcake molds. Fill almost to the top. Bake in the oven preheated to 150 C for about 25 mins, or until slightly risen.
Extract from the oven and refrigerate for at least 1 hour before serving. Resting overnight is the best. Decorate with POST Fruity Pebbles before serving.
Recipe and Photo: CulinaryOn