Strawberry Cheesecake Cupcakes

My besties birthday! To celebrate, a birthday picnic and her request - for me to bake 'Strawberry Cheesecake Cupcakes'. Now normally when I talk about food, recipes or anything even slightly related to food, my bestie (aka Black Magic) quickly tunes out and her eyes glaze over. However talk of  'Strawberry Cheesecake Cupcakes' seems to be the exception to this.

These cupcakes are sweet, have a light fluffy sponge, a cheesecake flavoured frosting (with digestive biscuits sprinkled on top of the frosting to add the flavour of a cheesecake base) but the best part of all, the surprise you'll find right at the bottom of the cupcake - fresh strawberries, which once cooked become sweet and almost jam like.

I would have to say that these cupcakes are just as divine as my birthday bestie (there is nothing not to like about either of them).

HAPPY BIRTHDAY BLACK MAGIC! I look forward to enjoying many more of these cupcakes with you over the years. Love you xo

Black Magic are you still reading this blog entry.....HELLO.....Black Magic....are you there, don't tune out on me.

'Strawberry Cheesecake Cupcakes' - The Hummingbird Bakery Cook Book by Tarek Malouf and The Hummingbird Bakers
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1/2 teaspoon vanilla extract
1 egg
12 large strawberries, chopped into small pieces
4 digestive biscuits
1 quantity of cream cheese frosting (see below)

a 12 hole capacity tray lined with paper cases
Makes 12

Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Makes enough for 12 cupcakes

Pre heat the oven to 170 degrees fan forced (325F) Gas 3.

Put the flour, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Pour 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) Add egg and beat well for a few minutes to ensure the ingredients are well incorporated.

Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Meanwhile for Cream Cheese Frosting -  beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

Crush the digestive biscuits with a rolling pin or in a food processor until finely ground. When the cupcakes are cold, spoon the Cream Cheese Frosting on top and finish with a sprinkling of finely ground biscuits.

Photo - from 'The Hummingbird Bakery Cookbook'

Chocolate Cupcakes

Rich, dark, light and moist! Who can resist chocolate cupcakes. For the chocolate lovers it is suggested to top these cupcakes with Chocolate Frosting. For another option the Vanilla or Cream Cheese Frostings (which I have used) work equally as well.  






Chocolate Cupcakes - The Hummingbird bakery cookbook
Cupcake Sponge
100g plain flour
20g cocoa powder (plus extra for decoration)
140g caster sugar
1 1/2 teaspoons baking powder
a pinch salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
1 quantity Chocolate, Vanilla or Cream Cheese Frosting
Decorate dusted lightly with cocoa if using cream cheese or vanilla frostings or chocolate sprinkles if using chocolate frosting

12 hole cupcake tray lined with paper cases
Makes 12

Chocolate Frosting
300g icing sugar, sifted
100 g unsalted butter, at room temperature
40g cocoa powder
40ml whole milk
Makes enough for 12 cupcakes

Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Makes enough for 12 cupcakes

Vanilla Frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
Makes enough for 12 cupcakes

Preheat the oven to 170 degrees Celsius

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix otherwise the sponge will be too heavy.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 2-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Frostings -
For Chocolate Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

For Cream Cheese Frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

For Vanilla Frosting beat icing sugar, butter and cocoa powder together in a freestanding electric mixer with paddle attachment on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the fluffier and lighter it becomes

When the cupcakes are cold, spoon the Chocolate, Vanilla or Cream Cheese Frosting on top and decorate lightly with dusted cocoa

Banana and Chocolate Cupcakes

Hummingbird Bakery describes these "Banana and Chocolate Cupcakes' to die for. Well I'm not sure that I'm prepared to do that, but I'm definitely dieing to make another batch and if you can die from consuming multiple of these YUM cupcakes in a row, well then it looks like I'm in big trouble.

The cupcakes are super light, soft and fluffy in texture with a fabulous banana and spice flavour. Finished off with what best goes with banana...chocolate. A thick layer of fluffy, chocolate frosting swirled on top, sprinkled with dark chocolate shavings.



Banana and Chocolate Cupcakes - 'The Hummingbird Bakery Cookbook'
120g plain flour
140g caster sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
a pinch of salt
80g unsalted butter, at room temperature
120ml whole milk
2 eggs
120 g peeled banana, mashed
1 quantity Chocolate Frosting (see recipe below)
40g dark chocolate grated into shavings, to decorate
12 hole cupcake tray, lined with paper cases

Makes 12

Pre heat oven to 170 deg. Celsius fan forced, (325 deg F) Gas 3.

Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well (scrape any unmixed ingredients from he side of the bowl with a rubber spatula).

Stir in the mashed banana by hand until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When cupcakes are cold, spoon the Chocolate Frosting on top and finish with the chocolate shavings.

Black Bottom Cupcakes

Who doesn't enjoy chocolate cupcakes? These 'Black Bottom Cupcakes' from 'The Hummingbird Bakery' are different to most chocolate cupcakes, in that they are not as sweet but still really pack a punch. They have a dark, dense chocolate cake bottom, with a spoonful of chocolate chip cheese cake mixture baked into the centre of them and are finished off with a light fluffy cream cheese frosting. The frosting can be omitted for a less indulgent option. I VOTE FOR THE INDULGENT OPTION!!!

Black bottom cupcakes - 'The Hummingbird Bakery Cookbook'

Chocolate sponge base
190g plain flour
120g caster sugar
40g cocoa powder (plus extra to decorate)
1/2 teaspoon bicarbonate soda
40ml sunflower oil
1 1/2 teaspoons white vinegar
1/2 teaspoon vanilla extract

Cheesecake filling
140g cream cheese
60g caster sugar
1/2 teaspoon vanilla extract
1 egg
a pinch of salt
100g milk chocolate chips

Cream cheese frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

a 12 hole cupcake tray, lined with paper cases
Makes 12

Pre heat oven to 170 deg. celsius (fan forced).

For the chocolate sponge base: Put the flour, sugar, cocoa and bicarbonate soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are combined.

Put the oil, vinegar, vanilla and 125ml of water into a jug and whisk to combine. While the electric mixer is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the mixer as the mixture thickens. Continue to beat until all the ingredients are incorporated.

Spoon the mixture into the paper cases until two-thirds full and set aside.

For the cheese cake filling: Beat together the cream cheese, sugar, vanilla and salt in a freestanding electric mixer with a paddle attachment on medium speed until smooth and fluffy. Stir in the chocolate chips by hand until evenly dispersed. Don't over mix otherwise the cream cheese will start to split.

Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20minutes or until the cupcakes are firm to touch and they have an even golden colour on the cheesecake filling. Don't overcook as the cheesecake will become very dry and crumbly. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.

For cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

When cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.