Strawberry Cheesecake Cupcakes
Strawberry cheesecake-flavored cupcakes topped with fresh diced strawberries and crushed digestive biscuit.
Ingredients
cake flour
120 g
caster sugar
140 g
baking powder
1½tsp
salt
a pinch
unsalted butter (softened at room temperature)
40 g
whole milk
120 ml
vanilla extract
½tsp
egg
1
large strawberries (cut into small pieces)
12
digestive biscuits
200 g
cream cheese frosting (see recipe on page 11)
1 batch
12-cup muffin tin (lined with cupcake paper liners)
12-cup
Instructions
1
Preheat the oven
Preheat the oven to 170°C (325°F) gas mark 3.
2
Mix the dry ingredients
Place the flour, sugar, baking powder, salt, and butter into a stand mixer fitted with the paddle attachment (or use a handheld electric whisk) and beat on low speed until sandy and all the ingredients are evenly combined.
3
Add the liquids and egg
Pour in the milk and vanilla extract, then beat on medium speed until everything is well combined (use a rubber spatula to scrape down any unmixed ingredients from the sides of the bowl). Add the egg and beat for a few minutes to make sure the ingredients are fully incorporated.
4
Fill the cups and bake
Divide the chopped strawberries among the cupcake liners. Spoon in the batter until each liner is about two-thirds full, then bake in the preheated oven for 20–25 minutes, or until the tops are lightly golden and the cakes spring back when pressed. A skewer inserted into the centre should come out clean. Remove from the tin and leave to cool slightly, then transfer to a wire rack to cool completely.
5
Make the biscuit crumbs
Roughly break up the digestive biscuits and place them in a food processor; blitz until finely ground into crumbs.
6
Decorate
Once the cupcakes are completely cool, pipe or spoon the cream cheese frosting on top and finish by sprinkling over the finely ground biscuit crumbs to decorate.
