strawberry cheesecake cupcakes
It's important to use pieces of fresh strawberry in this recipe - they moisten the sponge and texture of the cupcakes. The crumbled digestive biscuits sprinkled on top add the flavour of a cheesecake base. At the Bakery we like to cover the frosting generously with biscuit but you can add as little or as much as you like.
120 g plain flour
140 g caster sugar
1½ teaspoons baking powder
a pinch of salt
40 g unsalted butter, at room temperature
120 ml whole milk
½ teaspoon vanilla extract
12 large strawberries, chopped into small pieces
100-200 g digestive biscuits
1 quantity Cream Cheese Frosting
Preheat the oven to 170°C (325°F) Gas 3.
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until y il you get a sandy consistency and everything is combined Pour in the milk and vanilla extract and beat on 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 in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely .
Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. When the cupcakes are cold, spoon the Cream Cheese Frosting on top and finish with a sprinkling of finely ground biscuits.
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