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


This is a great lavender cupcake recipe for the summer, and will always look gorgeous x

lavender-cupcakesYOU WILL NEED
-120ml whole milk,lavender-cupcakes

-3 tbs dried lavender flowers,

-120g plain flour,

-140g  caster sugar,

-1  1/2 teaspoons baking powder,

-40g butter at room temp,

-1 egg,

-12 small sprigs of lavender (decoration).


-25ml whole milk,

-1 tbs dried lavender flowers,

-250g icing sugar,

-80g butter at room temp,

-purple food colouring.


lavicinglavender bunchPut the dried lavender flowers and milk into a jug and refrigerate for a few hours or overnight. Do  the same for the milk and lavender flowers for the frosting.

First you will need to preheat the oven to 170 c/325 f/gas 3.

Place the flour,sugar, baking powder and butter into a large bowl and mix (handheld electric whisk would be best) until it looks like sand.

Next strain the lavender milk (for the cupcakes) and slowly pour into the mixture, constantly mixing gently together. Then add the egg and beat well, scraping around the bowl and under the mixture with a spatula.

Gently spoon your mixture into paper cases until two thirds full, bake for 20-25 minuets. To test if the mixture is cooked spear a fork into the centre of each cupcake if ready it should come out clean, if a little mixture is on the fork place cupcakes back in for another 5 minuets then repeat this stage.

Whilst the cupcakes are cooling, beat together the icing sugar, butter and couple of drops of food colouring into a large bowl, and mix (handheld electric whisk is best) until the mixture comes together and is smooth. Turn the mixer down to a low speed and strain the lavender milk, then slowly pour it into the mixture. Turn the mixer up high and continue mixing until its light and fluffy. (the longer its beaten the lighter the icing).

When the cupcakes are cooled, spoon the icing on and decorate with sprigs of lavender, silver balls or edible glitter. Then enjoy your new summer cupcakes xxx