Rosie Makes: Strawberry Cheesecake Cupcakes

Summer is all about simplicity for me. Give me a bowl of strawberries and cream – especially appropriate this Wimbledon weekend – and I’m happy. These simple strawberry cheesecake cupcakes take the classic combination up a notch with moist vanilla sponge, laden with fresh strawbs and topped with tangy cream cheese icing. The recipe is from the Hummingbird Bakery cookbook (one of the places I miss from London!) and is a firm favourite among my friends, oft-requested for birthdays and celebrations. To make them, you will need:

120g plain flour
140g caster sugar
1 1/2 tsp baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml milk
1/2 tsp vanilla extract
1 egg
12 large strawberries, chopped into small pieces
100-200g digestive biscuits.

(N.B. in these pics I doubled the recipe as I was making these cakes for a party!)

1) Preheat the oven to 170C/ 325F/ Gas 3.

2) Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk).

Beat on a slow speed until you reach a sandy consistency, and all the ingredients are combined.

3) Pour in the milk and vanilla extract and beat on a medium speed until the ingredients are well mixed (remember to scrape down the sides of the bowl).

Add the egg (I doubled the recipe, hence two yolks in the pic!) and beat well for a few minutes to ensure the ingredients are well combined.

4) Divide the chopped strawberries between the paper cases.

Spoon the cupcake mixture on top until the cases are two-thirds full.

Bake in the preheated oven for 20 – 25 minutes, or until light golden and the sponge bounces back when touched. Leave to cool in the tray before turning out onto a wire rack to cool completely.

5) To make the frosting, you will need:

150g icing sugar
25g unsalted butter, at room temperature
62g cream cheese, cold
(NB: the Hummingbird cookbook uses double this quantity, but I found that the amount I have stated makes more than enough frosting!)

Beat the icing sugar and butter together in a freestanding mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until fully incorporated. Turn the mixer to a medium-high speed and beat until the frosting is light and fluffy; at least 5 minutes. Be careful not to over-beat as it can soon become runny.

6) Make the digestive crumbs – the book suggests using a food processor but I find a plastic bag and rolling pin does the trick!

Once the cupcakes have cooled, spoon the cream cheese frosting on top and finish with a sprinkling of the biscuit crumb.

Perfect for a Summer celebration.

What are you baking this weekend?