Everyone likes a good cupcake but these strawberry cheesecake cupcakes go one step beyond your average muffin!
These strawberry cheesecake flavoured cakes combine the flavour of a dessert with the look and appeal of a sweet little cupcake!
The perfect thing to whip out at tea time to impress friends, and with Victoria Threader's simple step-by-step guide they are easier than you might think.
We love the crumbly bottom with the light sponge and the smooth creamy frosting - delicious!
Crush the biscuits by popping them into a sandwich bag and the rolling over with a rolling pin and chop 40g of fresh strawberries
Mix the crumb with the butter and pop a dessertspoon of the crumb in the cases, pressing down with the back of the spoon. Bake in the oven for 5 minutes.
Beat the egg whites until you have stiff peaks. Don’t overbeat or it will become watery. Leave to one side.
Mix the flour, salt, baking powder
Beat the butter, sugar and vanilla until light and fluffy and then add half the flour and the sour cream, beat until smooth and then add the remainder of the flour and beat again. Gently fold in the egg whites and then gently fold in the chopped strawberries
Pop the batter on top of the biscuit bases, filling to ¾ full and bake for half an hour, depending on your oven.
Once the cakes are done the will have a lovely golden colour. If they are ready, remove and cool on a wire rack.
Add the butter to a large bowl and mix a little of the icing sugar in at a time using a wooden spoon. Once all the icing sugar has been mixed it will seem quite dry, add all the cream cheese and beat until smooth. Don’t over beat or the mixture will be runny. Add colour if you’d like
Add the 1M piping nozzle to the piping bag and pipe swirls on each of the cupcakes by starting in the centre, use the cases as a guide and pipe up into a swirl, to finish push down gently and pull up quickly.
Add a strawberry to each cupcake and sprinkle with crumbs.These cake can be kept in the fridge until you need them.