Summer Berry Cheesecake Cupcakes

June 15, 2010

I made these cupcakes for my godson, his Mum and Grandmother, and they went down a treat! This recipe is from the Hummingbird Bakery book, this is a really cute cupcake shop in London one of the first! Well worth a visit. You can buy the book here.

The book is really good, all the recipes are easy to follow and simple. The only complaint I have is that they don’t tell you what your recipe should look like at various stages, but some would see that as a good thing as it stops you from fretting and you just get on with baking. I have never had a problem with any of the recipes.

120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch salt
40g unsalted butter – room temp
120ml whole milk
1/2 teaspoon vanilla extract
1 egg
12 large strawberries chopped into small pieces
200g digestive biscuits
1 quantity cream cheese icing (recipe below)

12 hole cupcake tray

makes 12

Preheat oven to 170c

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle 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 a medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side with a rubber spatula)
Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated

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 brown 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 into 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.

Icing

300g icing sugar
50g unsalted butter room temp
125g cream cheese

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a med speed until the mixture comes together and is well-mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to med-high speed.
Continue beating until the frosting is light and fluffy, at least 5 minutes.
Do not overbeat, as it can quickly become runny

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