Strawberry ‘Cheesecake’ Cupcakes – Summer Is Here!

The cupcake recipe is pure kid simple! It came from my mum and her mum before her; it’s foolproof and delicious!

Heat an oven to 180 degrees C.

For the cupcakes, in a large bowl, put in the butter, sugar, flour. Break in the eggs, place in baking powder and vanilla essence.

Grab yourself a whisk, Kitchen Aid or hand mixer and blitz! Mix until it is all combined together and looks creamy. It should only take a minute or two.

Then with a mini ice cream scoop (melon baller, etc.), pop two scoops into a muffin/cupcake case and pop the case into a muffin tray/cupcake tray.

Simple!

Pop them in the oven for 14-16 minutes depending on your oven. They should be golden but not brown and bouncy to the touch.

Carefully take them out of the tray and place them all to cool on a wire rack.

Grab a cup of tea and a magazine, and sit and relax whilst they cool! You can’t do anything until they are utterly cooled.

Frosting:

In a large bowl, place your room temperature 9oz of butter and sift in the icing sugar, vanilla and milk. Firstly, squish it all down with a spoon, then pop your beaters in there and whisk away for around 4 minutes. This will make it truly light and fluffy!

Next you will need a big piping bag with a fat round nozzle on it.

Place the buttercream inside and pipe large chubby circles on top of the cupcake. Yum! You can never have too much; pile it up high!

When you have iced as many as you can with the mixed up buttercream, smash up some digestive biscuits in a sealed bag and sprinkle the fine dust over the top.

Slice a strawberry and place it on top. You could also add a sprig of mint or a drizzle of chocolate. I sometimes dip the strawberries in chocolate first!

Enjoy!