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!
- 90g plain flour
- 90g unsalted butter
- 130g caster sugar
- 2 large egg whites
- 4 tbsp sour cream
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla
- 100g Lotus Caramelised biscuits
- 30g butter
- 40g chopped strawberries plus 12 to decorate
For the buttercream:
- 60g unsalted butter room temperature
- 200g cream cheese – cold
- 300g icing sugar
Mix the flour, salt, baking powder
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 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.