Stawberry Cheesecake Cupcakes

These little cupcakes are such a good idea if you have people over in the summer; they're sweet, indulgent but surprisingly light and fresh too. It's best to use fresh strawberries in the bottom of the case, then put the sponge mixture on top. The recipe makes about 12 cupcakes... plenty to go around!

  • 120g plain flour
  • 140g caster sugar
  • 40g margarine
  • 120ml milk (I used skimmed)
  • A couple of drops of vanilla extract
  • 1 1/2 teaspoons of baking powder
  • A punnet of strawberries
  • 1 egg
  • A pinch of salt
  • 150g digestive biscuits
For the frosting:
  • 50g cream cheese
  • 250g icing sugar
  • 20g margarine
  • A drop of vanilla extract

First, pre-heat the oven to 170Âșc and get 12 cupcake cases ready.

Put the flour, sugar, baking powder, margarine and salt in a food processor and mix together well.

Gradually add the milk and mix. Add the egg and vanilla extract and mix.

Chop the strawberries in halves and divide them between the cases, putting about 3 on the bottom of each.

Spoon the mixture evenly between the cases on top of the strawberries, then bake for 25 minutes.

When cooled, put the cream cheese frosting on top of the cakes.

Crush some digestive biscuits, then sprinkle them on top of the icing.

 Happy baking!

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