Grease 10 holes of a 12-hole silicone muffin tin. If you don’t have silicone then you will need to line the base and sides of each hole with two 1cmx15cm strips of baking paper crossed over on the base of each hole.

In the bowl of an electric mixer, beat the cream cheese, lemon rind and sugar until light and fluffy. Refrigerate for 30 minutes or until firm.

In the bowl of a food processor or Thermomix, process the biscuits, coconut and melted butter into a fine crumb.

Divide the mixture between the holes of the muffin tin and gently press around the outside of the cases to form a little cup. Refrigerate for 10 minutes.

Preheat the oven to 160C fan-forced.

In a medium bowl, combine the flour and extra sugar then make a well in the middle and add the milk, egg, vanilla and extra melted butter and stir to combine.

Spoon about 1 tablespoon of batter into each cookie case and then top with a teaspoon of the cream cheese mixture and cover with another spoonful of the batter.

Bake the cupcakes for 18 minutes or until golden.

Leave to cool completely in the tin then transfer to a wire rack.

To make the icing, beat the rest of the cream cheese mixture with the extra butter in the bowl of an electric mixer until light and fluffy. Slowly add the icing sugar and lemon juice and beat until the icing is light and smooth. If it’s a bit too runny, add extra icing sugar mixture.

Spoon the icing into a piping bag fitted with a star tip.

Spoon a teaspoon blob of lemon curd on top of each cake and then pipe the icing on top.

Serve.

Refrigerate if not serving straight away.