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 !


IMG_5357 - BLOG-120g plain flour,

-140g caster sugar,

-1 1/2 g caster sugar,

-A pinch of salt,

IMG_5347 - BLOG-40g butter at room temp,

-120 ml whole milk,

-1/2 teaspoons vanilla extract,

-1 egg,

-12 large strawberries chopped into small pieces,tumblr_m7vpqfCAQb1ruy9lgo1_500

-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.

sbNext 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 !sbcccc

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


Blueberry’s always work amazingly in cakes, becoming juicy and sweet and adding a wonder full colouring. Perfect for summer baking !

YOU WILL NEED: blue berrys long

-350g butter at room temp,

-350g caster sugar,

-6 eggs,

-1 teaspoon vanilla extract,

-450g plain flour,

-2 tbs and 2 teaspoons of baking powder,blueberries-in-cup-anna-hwatz-photography-find-me-on-facebook

-280ml sour cream,

-250g fresh blueberries + extra for decorations,

-600g icing sugar,

-100g unsalted butter (for icing),

-250g cream cheese.


First of all preheat the oven to 170c/325f/gas3.

Place the butt
er, sugar in a large bowl and mix until light and fluffy,(handheld electric whisk would be best).  Next add the eggs one at a time, mixing in-between and scraping around the edge of the bowl and under the mixture for each edition with a spatula.

blueberry-cakeAfter you want to mix in the vanilla extract, flour and baking powder until smooth. Then add in the sour cream and mix well until its light and fluffy !

With a wooden spoon gently stir in the blueberries until they are evenly spread out.
Pour the mixture into a cake tin (you could use cupcake cases or even a ring mould). Bake the cake for 40 minuets, until golden brown, (you want the sponge to bounce back when pressed).

blue cakes xxblue icing sprinckles

Whilst the cake is cooling beat together the icing sugar and butter with and electric whisk until it comes together. Add the cream cheese in one go and continue to beat until thoroughly mixed in !  Turn the mixer up and continue to beat until the icing is light and fluffy.

When the cake is cooled spoon on your cream cheese icing, and use blueberries to decorate the top !! As an extra sprinkle some icing sugar on as well.

Enjoy xxx