Ingredients
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120 grams plain flour
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140 grams caster sugar
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1 1/2 teaspoon baking powder
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pinch of salt
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40 grams unsalted butter, at room temperature
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120ml milk, at room temperature
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1 egg, at room temperature
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12 strawberries, clean, stems removed, cut into small pieces
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icing
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300 grams confectioner's sugar, sifted
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50 grams unsalted butter, at room temperature
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125 grams cream cheese
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200 grams graham crackers or digestive biscuits, finely crumbed in a food processor
Directions
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1
Done
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Preheat oven to 325F(170C). Line muffin pan with papers. |
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2
Done
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Divide the chopped strawberries evenly into the cupcake papers. |
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3
Done
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Place the flour, sugar, baking powder, salt and butter in the bowl of an electric mixer with the paddle attachment, and mix on slow speed until you have a sandy mixture- 2 minutes. |
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4
Done
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Pour the milk and vanilla extract into the bowl and beat on medium speed until all ingredients are well combined- about 2 minutes- scraping down sides as needed. |
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5
Done
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Add the egg and beat for 1-2 minutes until all blended together. |
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6
Done
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Spoon the cake mixture two-thirds full into the paper cases. |
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7
Done
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Bake for 25-30 minutes until light golden brown, and when the sponge bounces back when gently pressed with finger. Also a toothpick inserted into center of cake should come out clean. |
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8
Done
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Cool for 10 minutes and then remove from muffin tin, cool completely before icing. |
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9
Done
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IcingBeat the icing sugar and soft butter in the bowl of a clean electric mixer with paddle attachment until it comes together. If not coming together, add 1/2 teaspoon milk. |
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10
Done
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Add all the cream cheese and turn on medium-high speed, beat for 3-4 minutes until the frosting is light and fluffy. Do not over beat or it may become too runny. |
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11
Done
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FinishWhen cupcakes are completely cooled, spread icing onto each cupcake. Sprinkle with graham cracker/digestive crumbs. |
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12
Done
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If not eating immediately, refrigerate for up to 2 days. |
