Strawberry Cheesecake Cupcakes
Ingredients:
1 cup (110 grams) all-purpose flour
a scant 3/4 cup (225 grams) sugar
1-1/2 tsp baking powder
a pinch of salt
3 tbsp (45 ml) unsalted butter, room temperature
1/2 cup (118 ml) whole milk
1/2 tsp pure vanilla extract
1 egg
12 large strawberries, chopped into small pieces
3 -6 wholemeal cookies, such as English digestives or graham crackers, finely chopped and crushed
1 quantity cream cheese frosting (following recipe)
Directions:
Preheat oven to 325°F. Combine flour, sugar, baking powder, salt, and butter in a bowl of an electric mixer fitted with a paddle attachment (or you can use a handheld whisk) and beat on slow speed until you get a sandy consistency.
Pour in the milk and vanilla in a slow stream and beat on medium speed until well mixed. Scrape unmixed ingredients from the side of the bowl, if needed. Add egg and beat well for a few minutes to ensure the ingredients are well incorporated.
Divide the chopped strawberries between your paper lined muffin trays. You can be as generous or scant as you want. Spoon the batter on top until two-thirds full. Note that the batter will rise in the oven.
Bake for 20 – 25 minutes or until light golden and a skewer inserted in the centre comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring to a rack to cool completely.
Finely chop or crush the crackers either by hand or food processor. When the cupcakes have cooled, pipe cream cheese frosting and sprinkle ground cookies on top or decorate accordingly.
Makes 12 medium-sized cupcakes.
Cream Cheese Frosting
Ingredients:
2 cups confectioners’ sugar, sifted
3 tbsp (45 ml) unsalted butter, room temperature
4 oz cream cheese, cold
Directions:
Beat the confectioners’ sugar and butter together in a freestanding electric mixer fitted with a paddle attachment on medium-slow speed until mixture comes together.
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer to medium-high speed and continue beating until light and fluffy, at least 5 minutes. Do not overbeat or the cream cheese mixture will separate and become runny.
Pipe on to cupcakes.
Makes enough for 12 medium-sized cupcakes