Place all ingredients for your base into a blender, and pulse. You may need to scrape down the sides of your blender a few times until the mix becomes sticky enough to press into cupcake cases. Once your mix is mouldable in your hands, press into the base of cup cake cases. Clean blender.

Place all ingredients for lemon filling into your blender and blend until you reach a smooth cream consistency. Pour into cupcake cases and place in the freezer overnight to set.

Place all ingredients for your avocado cream into the blender and process until smooth. Pour into a zip lock bag and refrigerate overnight.

On the following day, cut the edge of the glad bag and pipe the Avocado cream on top of the lemon cupcakes. Starting your spiral motion from the middle of the cupcake, moving towards the edge and then upward. I added a lemon wedge and desiccated coconut to garnish. Refrigerate for a few hours for the Avocado cream icing to set.

Recipe: Real Rad Food