I simply adore cupcakes! The fact that most are so easy to make and that there are so many different flavours to choose from these days is absolutely amazing. You can cater for anyone really........the kids and adults that think they are kids! (I'm in this category). I love most of the flavours that I have come across so far including this one that I've made for you today.
With strawberry season about to hit our shops in this part of the world and for those who simply have not been able to resist that special aroma and have already indulged in the odd punnet or two, this cupcake is for you.
Looking at these pictures, you will all say that it doesn't resemble a cheesecake and I agree. So if you want to sample this amazing flavour in a cupcake you will have to get into the baking mood and head on into your kitchen. This is definitely the strawberry cheesecake you have when you don't have a cheesecake. Such a light and fluffy cake texture with a cream cheese frosting and the sprinkle of the biscuits on top makes it a standout.
I had some taste testers (parents of M & B) over and they were more than happy to sample the wares.........they even wanted a doggy bag for the trip home. These cakes are quite easy to make. The recipe is from my beautiful book "the hummingbird bakery". It does state that it makes 12 cupcakes, however, I'm really not sure on the size of the cupcake wrappers that were used but one batch definitely wouldn't make 12 standard size cupcakes in my house. That's why I made 2 batches. One batch of the cream cheese frosting was more than enough to cover the 12 cupcakes.
You will need: (this is for one batch..... I doubled this)
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter, at room temperature
1/2 teaspoon vanilla extract
12 large strawberries, chopped into small pieces
200g digestive biscuits
Preheat oven to 170 degrees/Gas mark 3
Put the flour, sugar, baking powder, salt and butter in a bowl with an electric mixer and beat on a low speed until you get a sandy consistency and everything is combined.
Cream Cheese Frosting (I only used one quantity even though I doubled the cake mix)
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Beat the icing sugar and butter together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.
Enjoy! M x