Strawberry Cheesecake Cupcakes Recipe
YOU CANNOT BE SERIOUS!?
With balls being flung left right and centre it’s only right to do a recipe inspired by Wimbledon.
The English Club is renowned for not only it’s tennis but also it’s strawberries and cream, so with that in mind I’ll be talking you through how to make my strawberry cheesecake cupcakes. They’re fitter than Novak Djokovic and you’ll be shouting LOVE once you’ve had your first bite.
- 6oz caster sugar
- 6oz butter
- 6oz SR flour
- 3 eggs
Firstly, preheat your oven to gas mark 4/140 °C and line your cupcake tin with 12 cases.
Cream your butter to remove lumps and add the caster sugar. Mix until it’s pale in colour, a minute or so will do it.
Then add the flour and 3 eggs, mix until glossy, making sure you’ve scraped the sides of the bowl to incorporate everything.
Once you’ve done this divide evenly between your 12 cases and pop them in the oven.
Your cupcakes will be done when they are golden brown and a cocktail stick comes out clean. They should look like this.
Whilst these are baking you can get on with making the strawberry coulis.
- 250g hulled and quartered strawberries.
- 60g caster sugar
First of all you’ll need to hull your strawberries, to do this take a straw and cut it in half. Cut off the top of the strawberry, and place the straw over the centre of the strawberry and push through. Once you’ve done all your strawberries cut them into quarters.
Place your hulled strawberries and caster sugar in a pan and place on a medium/high heat on the hob. Bring to the boil, and cover and simmer for a further 5 minutes, until they start to break down.
Remove from heat and leave to stand for 5 minutes. You can either push the coulis through a sieve or use a blender to make the sauce.
Once your cupcakes are cooled use a small knife to make a hole in the middle of each cupcake, or if you have a cupcake plunger then use that instead.
Once your strawberry coulis is cool, pour into each of your cored cupcakes. Maybe I should call it strawberry deuce instead. (comedy isn’t my strong point, can you tell?) You’ll probably have some left over coulis, but it’s delicious on ice cream too. You can either throw the middles OUT (get it?) or eat them, just remember if you’re eating them, that if nobody saw you then the calories don’t count.
- 75g butter
- 185g cream cheese (from fridge)
- 450g icing sugar
- 4 digestive biscuits
- 12 strawberries.
In your stand mixer incorporate the butter and cream cheese until smooth. Gradually add the icing sugar, making sure to scrape the bowl so you’re not left with unmixed frosting around the side. Mix until smooth and creamy.
Grab you favourite nozzle, (I used a large plain round nozzle) and pop it in your piping bag.
Starting at one side of the cupcake start gently squeezing the piping bag and gradually build up the icing (see video) If you mess up, scrape it off and try again.
Once you’ve done all 12 you’ll need your washed strawberries to place in the top of each cupcake. Grab your digestive biscuits and break them into pieces, I like mine to have some larger pieces in for the crunch but you can do them to your preference, and sprinkle them on you frosting.
And that’s it! Grab your champagne and you’ve got the perfect accompaniment to the tournament.