Need I say more? Even the name of these scrumptious little delights get my mouth watering, metaphorically … and a little literally!
I’ve made these cupcakes before and was more than happy to make them again; my excuse this time being that it had been a while since I’d taken anything to the office and my colleagues were suffering from baked-good-withdrawal-symptoms. Ahem … any excuse to bake!
These cupcakes followed the pretty basic vanilla cupcake recipe; to be honest the hardest part of the challenge was not to eat all the strawberries before they could be used. I tend to follow a one-for-you / one-for me strategy when it comes to strawberries and have resorted to buying twice the amount in the recipe just so there’s enough for everyone.
This time there was the challenge of not eating the cupcakes when I was chopping them up, and when I was distributing them among the cupcake cases. I’m a hopeless case!
Despite all these setbacks, I did manage to distribute the chopped up strawberries to all the cupcake cases and quickly filled the cases with batter (up to 2/3rds full). I figured this would stop me eating any more strawberries!
The cupcakes took around 25 minutes to bake – as my oven has randomly decided to take much more time to cook anything – and came out a light golden brown. Yum. The first cupcake went straight to my mum, as she didn’t want any cream-cheese frosting (wtf?!). The rest went onto a wire rack to cool down while I made my icing.
It is the icing/decoration that turns these strawberry cupcakes into cheesecake cupcakes. I whipped up a batch of Hummingbird Bakery cream cheese frosting, and twirled it in the famous Hummingbird Bakery style. Once this was done I crushed up a few digestive biscuits and sprinkled them on top of the icing.
The cupcakes were packed up and taken to work the next day – all 24 were gone by lunchtime! Thankfully I did manage to get my hands on a cupcake to ‘taste test‘ before they all disappeared.
What can I say about this recipe? It’s literally a two-for-one situation: the strawberry cupcake on the bottom is tasty enough on it’s own, but add the ‘cheesecake’ part on top – what else could you want in life?