3 July, 2020
Strawberry Cheesecake Cupcakes
This recipe is adapted from ‘The Hummingbird Bakery Cookbook’. The sponge recipe is different from mine as it uses butter rather than margarine. Most of my plain sponge recipes use margarine as I find that it gives a light, fluffy sponge that stays fresh for up to a week. However, when I’m baking recipes that involve the addition of ingredients such as fruit, I often use butter based recipes, as the sponge needs to be a bit ‘heavier’. Some people are ‘butter snobs’ and turn their nose up at the use of margarine in a simple sponge, but I find that butter based cupcakes can dry out within a day or two and lack such a light texture. Anyway back to this recipe…..
Ingredients (to make 12 cupcakes)
- 120g plain flour
- 140g caster sugar
- 1 1/2 tsp baking powder
- a pinch of salt
- 40g unsalted butter, at room temperature
- 120ml whole milk
- 1/2 tsp vanilla extract
- 1 egg
- 12 strawberries, chopped into small pieces
- 100g digestive biscuits
1 quantity of cream cheese frosting (50g unsalted butter, 100g full fat cream cheese & 300g sifted icing sugar, combined in a freestanding electric mixer until smooth).
Instructions:
- Preheat the oven to 170°C and line a cupcake tray with cases.
- Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer and beat on a slow speed until you get a sandy consistency.
- Pour in the milk and vanilla extract and beat on a medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.
- Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until two-thirds full and bake for 20 minutes, or until a skewer inserted into the cake comes out clean. Leave to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- Spoon the frosting onto the cupcakes and smooth with a palette night.
- Use a food processor to reduce the digestives to fine crumbs. Sprinkle over the cupcakes.
Enjoy!
