For my birthday this year, I fancied coffee and cakes at my house with my lovely friends. And so it was this morning!
I have been looking at the Hummingbird Bakery Cookbook and decided on the Strawberry Cheesecake Cupcakes. I substituted frozen raspberries from my garden instead and they worked just as well, if not better because the tart raspberries cut through the sweetness of the icing. Hope they will sell more books because I have printed the recipe here!
I have got to say that my lovely friend, Paula, baked a carrot cake and some brownies for me, which went down just as quickly!! Thanks Paula!
Strawberry Cheesecake Muffins Makes 12
Heat the oven to 170 degrees/Gas mk 4
120g plain flour
140g caster sugar
1.5 tsp baking powder
pinch of salt
40g unsalted butter, soft
Whizz or beat all these until combined and a sandy texture.
Add:
0.5 tsp vanilla essence
120ml whole milk
1 egg
Whizz or beat again until well mixed.
Divide 12 chopped strawberries or 36 raspberries between 12 muffin cases. Spoon the cake mixture on top and bake for 20-25 minutes.
Cool completely.
For the icing, whizz together:
300g icing sugar
50g unsalted butter
125g cream cheese
Spread over each cake. Crush 6 digestive biscuits to crumbs and sprinkle over the top.
Enjoy!
