I decided strawberry cheesecake cupcakes sounded an interesting idea plus I only needed to buy eggs and strawberries for the recipe so it was an easy option! They are delish! They would have been even better if I had remembered to buy the cream cheese for the frosting mind..I forgot and ended up using buttercream icing instead but they are still amazing!
For the base:
12 digestive biscuits
20g butter, melted
1 tsp sugar
For the cakes:
225g self raising flour
225g sugar
225g butter
4 eggs
1 tsp vanilla extract
100g chopped fresh strawberries
For the topping:
200g cream cheese
25g butter
300g icing sugar
1 tsp vanilla extract/strawberry flavouring
Chopped strawberries
1) Mix the digestive biscuits in a food processor to make crumbs (or bash them with a rolling pin)
2) Add the sugar and melted butter and stir well
3) Add a thin layer of the biscuit mixture to the bottom of the cake cases
4) Cream together the butter and sugar until smooth
5) Add in the eggs and the vanilla extract
6) Stir in the flour slowly until well mixed
7) Stir in the chopped strawberries
8) Spoon evenly into cake cases (I got about 18 cakes!)
9) Put into a preheated oven, 180 degrees, for about 20-25 mins
10) Meanwhile, make the icing. Mix the cream cheese and butter together and slowly add the icing sugar until you get a thick but smooth consistency
11) Add in the vanilla extract. I also made a strawberry icing as well with strawberry flavouring and pink food dye.
12) Once the cakes are cool, spread or pipe on the icing. Top with chopped strawberries and crumble over some biscuit!
