strawberry cheesecake cupcake. 草莓芝士杯子蛋糕.

strawberries cheesecake cupcake
okok, on the hype again!  I found myself silly…. but that’s just me, to suddenly go into the kitchen and make my cupcakes, cooled, decorated, snap and off back into my room! hahaa~~~~ so I made this for no reason, not for anyone but purely just want to try the cupcake and snap. Having said that I don’t feel this is the best vanilla cupcake i have tasted. For some reasons, is the same cupcake receipe as chocolate but the batter consistency is not as thick as the chocolate cupcake one….. need to figure it out why sometime soon!

Strawberry Cheesecake Cupcakes
Adapted from Hummingbird Bakery’s Strawberry Cheesecake Cupcake
120g plain flour
110g caster sugar (original was 140g)
1.5 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1 egg
1/4 tsp vanilla extract
6 large strawberries, chopped into small pieces. Place 1 teaspoon of chopped strawberries into each cupcake case.

Decoration: 1 quantity cream cheese frosting*, few pieces of digestive biscuits in crumbs.

Mix all dry ingredients together in a mixing bowl, add in the butter. And continue mixing until they all become sand. The add the egg into the mixture and mix well. You may find this lumpy but don’t worry. Add vanilla extract into milk. Gradually, pour in 1/4 of the milk into the mixture, mix well slowly. And add in the remaining milk by two to 3 times. Continue mixing for a minute or two until the mixture is smooth. Be careful not to overmix and stretch the flour. Put the batter into the strawberries filled case, 2/3 full. Bake for 15 – 25 mins at 175C, this also depends on the size case you use and your oven.

Once the cupcake has cooled, using a palette knife and smooth on some frosting and then sprinkle some digestive biscuits on top.

*Please refer to my previous red velvet cupcake with cream cheese frosting post.


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