Strawberries and Cream Cupcake

Name: Strawberries and Cream Cupcake
Prep time: 20 min
Cook time: 30 min
Yield: 12 serving
Ingredients: 1½ cup lotus biscuit crumbs; 5 tablespoon melted butter; 1 cup plain flour; 2 tablespoon cornflour; ½ teaspoon baking soda; ¼ teaspoon salt; 3 tablespoon unsalted butter, softened; ⅔ cup sugar; ½ teaspoon vanilla extract; 1 egg, separated; ½ cup milk; ½ cup strawberry jam; ½ cup butter, softened; 1½ cup icing sugar sifted; 2 tablespoon spreadable cream cheese; 1 teaspoon vanilla bean paste

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Servings
12
Course
Dessert

Strawberries and Cream Cupcake

Iris Warren

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Perfect summertime treat - a strawberry cheesecake inspired cupcake! Strawberry filled cupcakes with cream cheese frosting.

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Ingredients

Servings

Biscuit Base

1½ cup lotus biscuit crumbs
5 tablespoon melted butter

Cupcake

1 cup plain flour
2 tablespoon cornflour
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoon unsalted butter, softened
⅔ cup sugar
½ teaspoon vanilla extract
1 egg, separated
½ cup milk
½ cup strawberry jam

Vanilla Bean Cream Cheese Icing with Spreadable Cream Cheese

½ cup butter, softened
1½ cup icing sugar sifted
2 tablespoon spreadable cream cheese
1 teaspoon vanilla bean paste

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Instructions

Begin by preheating your oven to 350°F (175C/160C Fan) and lining a cupcake tray with cases.
In a medium bowl, mix together the crushed biscuit and 5 tablespoon melted butter, then divide amongst the cupcake cases and press into the bases, like you would for a cheesecake. Set aside.
In a medium bowl, mix together the flour, cornflour, salt and baking soda. Set aside.
In a large bowl, cream together 3 tablespoon of butter and ⅓ cup sugar. Add one egg yolk and vanilla, beating to combine. Add the flour mixture and milk in alternating additions. Start with ⅓ of the flour mixture, then half the milk, ⅓ of the flour, the rest of the milk and the final ⅓ of the flour.
In a separate bowl, using a handheld electric whisk, beat the egg white until soft peaks form. Slowly begin to add the remaining ⅓ cup of sugar about 1 tablespoon at a time and beat on high until stiff peaks form. This is your meringue and will help to lighten the cake.
Add your meringue to the cake batter and fold through until well combined. Be careful not to knock out all of the air.
Divide the batter evenly amongst your cupcake cases and bake in the centre of the oven for about 30 minutes - checking after 20 minutes. They will become lightly golden on top and a toothpick inserted in the middle of the middle cupcake should come out clean.
Remove from the oven and from the cupcake case. Allow to cool on a wire rack.
Meanwhile, make your cream cheese frosting by beating the butter and icing sugar together until light and creamy for a couple of minutes. Add in the cream cheese and vanilla bean paste, beating to incorporate.

To Assemble the Cupcakes

Using a knife of a large piping tip inverted, you can make an indentation and scoop out some of the centre of the baked cupcake. In this cavity, spoon a teaspoon or so of the strawberry jam. If you have reserved some of the cupcake, you can top this off to create a little cover of cake over the jam. Repeat this on all of the cupcakes.
Spread or pipe the frosting over the top. They are now ready to serve!