This strawberry cheesecake cupcake recipe is one of my favourite summer cupcakes, the strawberry adds a fresh texture to the sweet treats, and I love the sprinkling of crumbled digestive biscuits on the top !
YOU WILL NEED:
-120g plain flour,
-140g caster sugar,
-1 1/2 g caster sugar,
-A pinch of salt,
-40g butter at room temp,
-120 ml whole milk,
-1/2 teaspoons vanilla extract,
-12 large strawberries chopped into small pieces,
-100-200g digestive biscuits,
-50g butter at room temp (for the icing)
-300g icing sugar,
-125g cream cheese (cold).
`First of all preheat the oven to 170c/325f/gas 3.
Then put the flour, sugar, baking powder, salt and butter into a large bowl. With a electric whisk mix the ingredients until it looks like fine sand.
Next pour in the milk and vanilla extract, beat well until the ingredients are all combined. Scraping around the edge and under the mixture with a spatula. After add the egg and mix it all together.
Evenly divide your strawberry pieces between your cupcake cases, and spoon the mixture on top. Bake the cupcakes for 20-25 minuets, until light golden. (To test if its cooked stab a fork into the centre, if it comes out clean then there ready if not place back in the oven, but keep checking on them.) Once your happy with your cupcakes leave them to cool.
Whilst your cupcakes are cooling beat the icing sugar and butter together, (electric mixer is best). Next add the cream cheese all in one go and continue mixing. Turning the whisk up, beat for 5 minuets. You want the icing to be light and fluffy !
Roughly break up the digestive biscuits and place them in a plastic bag. With a rolling pin crust the biscuits until they it looks like fine sand. spoon on your cream cheese icing and sprinkle on the crushed biscuit for a finishing touch.
Enjoy with a cup of tea xxx