Description
Makes 6 Cupcakes
Ingredients
Units
Scale
For Biscuit Base
- 70g Digestive Biscuits
- 20g Caster Sugar
- 25g Unsalted Butter, melted and cooled
For Vanilla Cupcake
- 87g Unsalted Butter
- 87g Caster Sugar
- 1 Large Free Range Egg
- 87g Self Raising Flour
- 1tsp Vanilla Extract
- 6tsp Strawberry Jam
For Cream Cheese Frosting
- 55g Unsalted Butter
- 115g Full Fat Cream Cheese
- 375g Icing Sugar
- Pink Food Colouring
For Decorating
- 3 Strawberries, halved
Instructions
- Preheat the oven to 180C. Line a muffin tray with cupcake cases and set aside.
- In a mini processor, blitz the digestive biscuits until a fine crumb with the caster sugar. Stir in the melted butter. Divide the biscuit crumb mixture between the cupcake cases and press the mixture to create a firm layer. Set aside.
- For the cupcakes, in a stand mixer, beat the butter and sugar until pale and fluffy. Beat in the egg, then add the flour and vanilla extract and mix well. Spoon the mixture over the top of the biscuit bases and back for 20 minutes until risen and golden. Allow to cool.
- For the frosting, in a stand mixer, beat the butter until smooth and add in the cream cheese, beat again until incorporated. Slowly beat in the icing sugar, until it is all added. Add in the colouring, drop at a time and mix until you get the colour you want.
- Place the frosting into a piping bag with a large round nozzle and refrigerate until ready to assemble.
- When the cupcakes are cool, using a small knife, remove a small plug of the cupcake from the middle. Fill the middle hole, with a teaspoon of strawberry jam. The cake middles removes, can be eaten as a chef perk.
- Pipe a topping of the cream cheese frosting on each of the cupcakes and decorate with a strawberry half. Serve.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Bake
- Cuisine: American