Strawberry Cheesecake Cupcakes

I'm kind of puzzled as to why this book got negative ratings on Amazon.com. Yes, the frostings are crazily sweet, but don't most American cupcake books have insanely sweet frostings? Other than that, the ideas and mixing method is innovative and totally unique. I was thrilled to dig my fork into the cupcakes when I finished decorating them and was swooning away when I had a bite.

I think to truly enjoy this book is to follow the steps with a bit of your instinct and discretion on the description on how the batter/cupcakes should turn out to be. The ingredients proportion may not be entirely accurate, but it's a refreshing change from the usual high-flour-ratio/lots-of-butter cupcake recipes. Highly recommend this book to all you baking book librarians out there.

The cupcakes are awesome! The cake is moist and tender. A little on the sweet side, but not that I'm complaining. The digestive biscuit crumbs add a crunch to the soft cake. Rich tangy cream cheese frosting adds a fuller body to the whole taste experience. Lastly, a little strawberry surprise awaits you when your fork hits the bottom of the cupcake. My favorite cupcake so far.

Am submitting this entry to Aspiring Bakers #5: Fruity March (March 2011).

Strawberry Cheesecake Cupcakes (adapted from The Hummingbird Bakery Cookbook)
(makes 12 cupcakes)

Ingredients:

Cream Cheese Frosting:
300g icing sugar (Used 115g)
50g unsalted butter, room temperature
125g cream cheese, cold

Method:

1. Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

Cupcakes:
120g all purpose flour
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1/2 tsp vanilla extract
1 egg
12 large strawberries, chopped (165g for me)
200g digestive biscuits (25g for me. 200g is way off)

Method:

1. Line a 12-tin cupcake tray with paper cases. Preheat the oven to 170°C.
2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
3. Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Add the egg and beat well for a few mins.
5. Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
6. Roughly break the digestive biscuits and put them in a food processor. Process until finely ground. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of finely ground biscuits.