This has to be my favourite summer bake, I’ve taken the traditional Strawberry Cheesecake and turned it into delicious, moist, fruity, creamy and crunchy cupcakes. Each cupcake holds a vanilla sponge base, filled with sticky strawberry jam, topped with smooth cream cheese frosting, sprinkled with crushed Digestive’s and finished with a whole fresh strawberry. Elegant in appearance and fabulous in taste, Strawberry Cheesecake Cupcakes are needed at all summer parties, BBQ’s and dinners.
I feel like I need to tell you about my new baking gadget.. The cupcake corer! Mine is by ‘Sweetly Does It’ and I bought it from Amazon for £3, it’s not the most amazing corer but it sure does do the job and for that price you can’t go wrong. Adding that extra surprise inside your cupcakes really does give them the ‘wow’ factor, my family who got to taste these babies were totally impressed – even though it is very simple!
Ingredients (males 12 cupcakes)
For the sponge:
150g Self-raising flour
150g Stork tub
150g Caster Sugar
2 medium eggs (room temp- beaten into a jug)
1 tsp Vanilla Extract
1 tbsp Milk
For the cream-cheese frosting:
200g Full-fat cream cheese (cold from the fridge)
400g Icing sugar
70g Unsalted butter (at room temp)
For the filling/decoration:
1 jar of strawberry jam
12 fresh whole strawberries
4/5 digestive biscuits (crumbled)
Preheat the oven to 180°C and line a muffin baking tray with 12 cupcake cases.
Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
Finally, fold in the remaining flour and milk until the mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 17 mins until cakes are a golden brown colour and a skewer in the center of one comes out clean. Transfer cakes to a cooling rack and leave to completely cool.
Once cakes are cooled, remove the center of each cake by either using a cupcake corer, as shown above, or use a teaspoon to scoop out the middle. (I was a little too cautious when coring my cupcakes and should have made a deeper hole, don’t be afraid to remove too much!) Use a teaspoon to fill each cupcake with strawberry jam, then push the core back into the cupcake sealing of the hole.
To make your cream-cheese frosting, first beat together the butter until light and fluffy. Next, drain of any excess liquid from the cream cheese then beat into the butter until just combined. *Be careful not to overbeat as this will make the cream cheese loosen and too liquid* Finally, sift in half the icing sugar and beat together, add the remaining half and mix again.
Use a piping bag and a large open star nozzle, pipe the cream cheese frosting starting from the outside spiraling inwards onto the filled cupcakes. Add the finish touches, by sprinkling over the crumbled digestive biscuits and placing a strawberry on top.