Strawberry Cheesecake Cupcakes

Strawberry season is coming soon. I can hardly wait to visit a strawberry farm in June for good fresh strawberries in Germany. The wait, however is a bit excruciating. So for the time being, I just get my strawberry supplies from the supermarkets that are slowly being filled with imported strawberries from Spain. Weeee....

I've mentioned in my previous post entitled "Cupcake Obsession" that I was eager to try the recipe for strawberry cheesecake cupcake. Finally, I got the chance to make them during Mother's Day celebration last week. So today I would like to share the great recipe with all of you.
Credit to The Hummingbird Bakery Cupcakes and Muffins, Recipe text ©Tarek Malouf & The Hummingbird Bakers. :)

Ingredients and Steps
This recipe will get you about 24 cupcakes

240g/ 2 cups of all-purpose flour

280g/ 1 1/2 cups sugar
3 teaspoons baking powder
a pinch of salt
80g/ 6 tablespoons unsalted butter, at room temperature
240ml/ 1 cup milk
1 teaspoon vanilla extract
2 large eggs, at room temperature
12 large strawberries, chopped into small pieces
100g digestive biscuits/graham crackers

• In a large bowl, mix together flour, sugar, baking powder, salt and butter using an electric mixer on slow speed until everything is well-combined and you get a sandy-like consistency

• Pour in milk and vanilla extract.Beat at medium speed until all the ingredients are well-combined.
• Add eggs and beat well for a few minutes.
• Now the cupcake batter is ready

For the cupcake base (optional)

The original recipe didn't mention about making a base but I read about it on a blog and I personally think that having a base is better to support the strawberries that'll melt when it's baked. 

125g of digestive/graham biscuit

3 tablespoons of melted butter

• Mix both of the ingredients together to make the base.
• Place about 1 1/2 teaspoon of the butter-crumb mixture at the bottom of each cupcake case. 
• Make sure you flatten out the crumbs for an even base.
• Bake in a preheated oven(170 C) for 5 minutes.

• Divide the chopped strawberries between the paper cases. Don't put too many strawberries in the cupcakes as it'll get soggy due to the amount of water in strawberries.

 

 

• Pour the mixture into the paper case about 2/3 full/

• Bake in a preheated oven (170 Celcius) for 20- 25 minutes.You can check by inserting a skewer in the centre.It should come out clean.
• After removing the cupcakes from the oven, leave them to cool slightly.Then remove the cupcakes from the pan to let them cool completely on a wire rack.

For the Cream Cheese Frosting ( Enough for 24 cupcakes)

500g/ 3 1/2 cups of icing sugar, sifted ( Reduce the icing sugar if you find it too sweet)
100g/6 tablespoons of unsalted butter
250g of cream cheese, cold

• Beat the icing sugar and butter on medium speed until the mixture combines and is well-mixed.
• Add cream cheese all at once and beat until well mixed.Turn the mixer to a medium-high speed/
• Beat the frosting until it is light and fluffy for about 5 minutes.
• DO NOT OVERBEAT! As this will make the frosting to become runny.
• When the cupcakes are cold, spoon the cream cheese frosting on top and decorate as you wish.I sprinkled the top with the digestive biscuit crumbs

Happy Baking!

Till the next post...

Tschüss und mach's gut!