Strawberry Cheesecake Cupcakes
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Ingredients:
180g Plain Flour
210g Caster Sugar
1 ¾ tsp Baking Powder
60g Unsalted Butter
X1 Large Egg
100ml Milk
Strawberry Jam
X1 Digestive Biscuit
Butter Icing:
400g Icing Sugar
125g Cream Cheese
60g Unsalted Butter
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Method:
Makes 12 cupcakes.
Prepare a muffin tray with 12 paper cases and preheat the oven to 160 degrees.
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Start by creaming together the butter and sugar in a mixing bowl, mixing either by hand or using an electric whisk. Continue to cream the ingredients together until you have a light, pale mixture.
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Next add in the egg until all the egg has been combined.
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Now, sift in the flour and baking powder and stir the mixture to combine all the ingredients together sufficiently.
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Once you have added in the flour and baking powder, pour in the milk and continue to mix the ingredients together. Keep mixing until you have a light cupcake mixture which is lump free!
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Before putting the cake mixture into the prepared cases, slice two strawberries and place two or three strawberry pieces in the bottom of each case.
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After placing the strawberry pieces in each case, you can transfer the cake mixture into the cases. Fill each case ¾ full.
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Having filled each case, place the cupcakes in the oven for 18 minutes until golden brown.
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Whilst the cakes are cooking, you can prepare the cream cheese butter icing.
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Sift the icing sugar into a bowl, followed by adding the cream cheese and butter. Mix all these ingredients together (I usually use an electric whisk at this stage to ensure the smoothest icing is obtained).
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Once prepared, leave the icing to one side until you’re ready to use it.
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After the cakes have cooked, remove them from the oven and allow them to cool on a wire rack.
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Once the cupcakes have cooled, using a sharp knife cut a circle in the top of the cupcake to hallow out the inside, fill this with strawberry jam and then place the top of the sponge back on, ready to ice the cupcake.
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Now you can ice the cupcakes. Using a piping bag and spoon, transfer the previously prepared butter icing into the piping bag. (I used a circular nozzle for my icing).
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Pipe the icing onto the cakes in a circular motion until the top of the cake is covered. Once you have iced all the cakes, I finished mine by sprinkling them with digestive biscuit crumbs and two strawberry halves.
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