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I’m really getting into this ‘being a domestic goddess’ malarkey so jumped at the chance to flex my baking muscles (they are still quite small) and bake some lush cupcakes for a friends birthday. After scanning the web my choice was pretty tough until my friend Robyn suggested I take a peak in The Hummingbird Bakery Cookbook. My mind was instantly made up – Strawberry Cheesecake Cupcakes were now on the menu!
For the cupcakes you will need;
120g plain flour
140g caster sugar
1 1/2 tsp baking powder
A pinch of salt
40g unsalted butter (room temperature)
120ml whole milk
1/2 tsp vanilla extract
12 large strawberries (chopped into small pieces)
150g digestive biscuits (the recipe suggested 200g but I found this too much)
For the cream cheese icing you will need;
300g icing sugar (sifted)
50g unsalted butter (room temperature)
125g cream cheese (cold)
Paper cupcake cases (usually I like to use my silicon case, but the recipe does specify paper ones)
12 Hole cupcake try
Making the Cupcakes!
1. Preheat your oven to about 170 degrees and lightly grease and line a deep 12 hole cupcake tray.
2. Put the flour, sugar, baking powder, salt and butter into a large bowl and beat with an free standing mixer or electric whisk on a slow speed until you get a sandy consistency and everything is combined.
3. Pour in the milk and the vanilla extract and beat on a medium speed until all ingredients are well mixed.
4. Add the egg and continue to beat for a few minutes to make sure that all of the ingredients are well incorporated (you may need to scape the side of the bowl with a spatula to make sure you get everything).
5. Divide the chopped strawberries between the paper cases. My strawberries where a little tart so I sprinkled a tiny pinch of caster sugar over them.
6. Spoon the cupcake mixture on top of the strawberries until the cases are three-quarters full and bake for 18-22 minutes or until golden brown on top.
7. Once out of the oven leave the cupcakes to cool in the tray before turning them out.
8. Prepare the digestive biscuits by roughly breaking them up and grinding them up until fine in a food processor. Alternatively put them in a plastic freezer bag a beat with a rolling pin until fine.
Cream Cheese Frosting
1. Beat the icing sugar and the butter together in a free standing mixer or with a electric hand whisk on medium-slow until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated.
3. Turn the mixer/whisk up to a medium-high speed and beat for 3-5 minutes until light a fluffy (don’t over beat or will turn runny).
9. When the cupcakes are cool spoon the cream cheese frosting on top and finish with a generous sprinkling of the finely ground of biscuits.
10. Enjoy! (I do recommend eating these posh cupcakes with a folk as the strawberries at the bottom can be a little soft, but incredibility delicious!)