Strawberry Cheesecake Cupcakes

A twist on a classic that makes a delightful treat. A strawberry flavoured sponge provides a beautiful base for a simple cream cheese frosting, together the flavours remain singular, which nonetheless compliment one another. When bitten into the sharpness of the cream cheese provides the top note of flavour, as you continue to chew the strawberry base note comes to life, creating a smooth symphony. A taste of sophistication this dish is ideal for when you need to please someone who doesn't appreciate sweetness, however the smooth texture of the cream cheese and velvet fluffy sponge compensate.

Ingredients:

Cake batter

120 grams of butter (room temperature)

180 grams of sugar

190 grams of self-raising flour

125 ml milk

2 eggs

20 grams of freeze dried strawberries

Pink food colouring (optional)

Cream cheese frosting

300 grams of cream cheese
60 grams butter
100 grams of icing sugar

Yield 9

Method:

Preheat your oven to 170°c and line your cupcake tray with cupcake cases.

In a food processor grind the freeze dried strawberries into a coarse powder and place aside.

In a large bowl beat together the sugar and butter until they are light and fluffy. In a glass mix together the milk, eggs and vanilla and pour to the butter and sugar and mix well. Now fold in the flour and then add the strawberry powder and food colouring combine into the cake mix.

Divide the mixture into the cupcake cases and bake in the oven for 25-30 minutes.

For the cream cheese frosting cream together the butter and the cream cheese until you get a smooth paste, now add the sugar and mix until combined. Once the cakes have cooled spread the frosting on them and decorate with fresh strawberries.

Love Mademoiselle De Baker