I bought fresh strawberries the other day to make these cupcakes for Soph,
who was going to come over for a visit. But I was so sick last weekend that
I had to cancel. Had to bake these today because the strawberries were on
their last legs. I’m not bowled over by these to be honest. I don’t like the mushy strawberries at the base of the cupcakes. They were hard to eat. Ended up
using a spoon to eat my cupcake. Not ideal. They taste good but next time
I think I’ll use less strawberries and I’d mix them in with the cake mixture.
Strawberry cheesecake cupcakes
by The Hummingbird Bakery
120g plain flour
140g caster sugar
1½ tsp baking powder
A pinch of salt
40g unsalted butter, at room temp.
120ml whole milk
½ tsp vanilla extract
12 large strawberries, chopped into small pieces
100g digestive biscuits
1 quantity cream cheese frosting (see at end of page)
12 hole cupcake tray lined with paper cases
Preheat the oven to 170˚C / 325F / Gas 3.
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer
with a padle attachment (or use a handheld electric whisk) and beat on slow speed
until 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
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.
Cream cheese frosting
300g icing sugar, sifted
50g unsalted butter, at room temp.
125g cream cheese, cold
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is
well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.