I made these a couple of weeks ago, after stumbling across the recipe. I liked the idea of a recreating classic cheesecake flavours within a cupcake, and thought they struck a nice balance between tart strawberry and sweet frosting...
From the Hummingbird Bakery cookbook, makes 12.
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
pinch of salt
40g unsalted butter, at room temperature
120ml semi-skimmed milk
1/2 teaspoon vanilla extract
1 large egg
12 strawberries, chopped into small pieces
50g digestive biscuits, ground
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese
12 hole cupcake tin and paper cases
Preheat the oven to gas mark 3. Put the flour, sugar, baking powder, salt and butter in a freestanding mixer with paddle attachment and beat on a slow speed until you get a sandy consistency and everything is combined.
Add the milk and vanilla extract and beat on medium speed until combined. Add the egg and beat for a few minutes until well incorporated.
Divide the strawberries between the cupcake cases. Spoon the mixture on top and bake for 20-25 minutes. Leave to cool slightly in the tray and then place on a wire rack to cool.
Beat the icing sugar and butter together until well mixed. Add the cream cheese and beat until completely incorporated. Turn the mixer up to medium-high speed and beat until light and fluffy, at least 5 minutes.
Spoon the frosting on top of the cakes and finish with a sprinkling of the digestive biscuits.