Strawberry Cheesecake Cupcakes
200g caster sugar
200g self raising flour
seedless raspberry jam
12 pretty strawberrys (no uglies allowed)
12 strawberrys to cut
5 digestive biscuits
Cream Cheese Frosting
100g butter softened
200g cream cheese
450g icing sugar
1 tsp Vanilla paste
Cream margarine and sugar until light and fluffy.
Add one egg at a time with a little flour and mix together until all combined.
Fill 12, good quality, thick bun cases with mixture half way up the case. Don’t be tempted to put more in or you won’t be able to fit in the strawberrys.
hey presto cupcakes!
Once cool, then add a layer of raspberry jam to each bun. Yes… I said these buns were Strawberry cupcakes but I personally find the cakes too sweet if I use strawberry, so, raspberry jam it is as its a little sharper.
Then slice small strawberrys to sit n top of the jam, they need to be small or your bun will break up when eaten. They should be sitting on top of your buns in a nice orderly fashion.
Time to make the cream cheese frosting ( although you can do this while the buns are baking to save time)
Soften the butter, and mix together with the cream cheese, add the icing sugar through a sieve until you have a stiff buttercream. It needs to be stiff to hold the biscuits and a strawberry on top. When desired consistency is achieved, add the vanilla paste, the lovely vanilla seeds will peep through, giving a nice gentle sweetness.
Using a piping nozzle of your choice, mine was a star nozzle, pipe a generous amount of icing onto your cupcake, making lots of grooves for the biscuit to sit in and a nice tall tower to parade your pretty strawberry!
Bash up your biscuits until a fine crumb is achieved and sprinkle generously over the frosting. This is what gives it the cheese cake taste and texture.
And for the grand finale..the pretty strawberry
Chill in the fridge until ready to eat.
And……..enjoy. Mwah x