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Strawberry Cheesecake Cupcakes

Strawberry Cheesecake Cupcake

I’m not sure if this says more about my shopping than my cooking habits, but I seem to be forever coming up with ways to use up leftover mascarpone. Of course, depending on how you look at it, this isn’t a bad thing since these new inventions are usually sweet treats.

Overwhelmed with new cupcake recipes and techniques this month, from my recent book purchase, and a feature in this month’s Sainsbury’s Magazine, I drew inspiration from these and elsewhere, but ended up going my own way. In this case, these are plain vanilla cupcakes with a light and creamy strawberry-cheesecake-esque topping. Sometimes, I do think that vanilla cupcakes are the way to go, if you’re adding a good frosting, since, if nice and moist, they offer a comfortingly bland yet satisfying backdrop to a delicious topping. Although, having said that, on any given day I’m equally likely to make flavoured cupcakes that complement their frosting – one of the best things about these pretty little treats is they’re so adaptable, to what you have in the house, to a special event, and not least to your current mood.

Strawberry Cheesecake Cupcakes

This is a fairly standard cupcake mixture, which made enough for 9 muffin cases, my preference for cupcakes, but would equally, with the cooking time adjusted, make 12 smaller but perfectly formed cakes in standard cases. The frosting is, of course, adaptable – cupcakes seem to be the thing right now, and I reckon more recipes I see seem to call for a cream cheese frosting, so mascarpone wasn’t much of a stretch, since I had it anyway, and although I think this adds more of a cheesecake-yness, if you will, you could use Philadelphia-type soft cream cheese, full fat please, if you so wish.

Strawberry Cheesecake Cupcake 2

Strawberry Cheesecake Cupcakes (makes 9)

  • 100g butter
  • 100g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 100g self raising flour

For the Strawberry Cheesecake Frosting

  • 125g mascarpone (at room temperature)
  • 50g butter (at room temperature)
  • 225g icing sugar
  • 2 tablespoons strawberry jam
  • a little pink food colouring (optional)
  • 2 digestive biscuits (optional)

Preheat the oven to 180°C and line 9 holes of a muffin tray with muffin cases (or 12 holes with smaller fairy cake cases).

Put the butter and sugar into a bowl, and cream together until pale and fluffy, with an electric handwhisk or mixer.

Continuing to beat, add an egg, until incorporated, then a spoonful of the flour, incorporate, then the final egg, and incorporate that too. (Adding the eggs one at a time, with a spoonful of flour between, reduces the chance of the batter curdling.) Finally, add the vanilla and milk and beat some more.

Add the flour, and mix in well, but briefly, either with your mixer on a low speed or by hand, since overworking the batter once the flour is added may affect the rising of your cakes.

Divide the mixture between the waiting cases, ensuring they are not more than two thirds full. Bake for 20-25 minutes, checking at 20, until the sponge is lightly golden, springs back if you gently touch it, and/or an inserted skewer or similar emerges clean. Cool in the tin for 10 minutes, and then transfer to a wire rack to cool completely.

While the cakes are cooling, or even while they’re baking, make your frosting. Put the mascarpone, butter and icing sugar into a bowl, and beat together, slowly at first, and even if completing the job power-assisted, I would start of with a spoon to avoid the dust-cloud of icing sugar you may otherwise get. Once combined, turn up the mixer and continue beating until quite light and fluffy.

Force the jam through a sieve with the back of a spoon, and then scrape the now bit-free jam from the reverse of the sieve. Add this to the frosting, beat it through, and then taste, and add a little more jam if you think you need it. If you wish to add a little pink food colouring, do so now, and again beat, until you have an even colour. If your frosting seems too runny, add a little extra icing sugar, and then chill in the fridge until your cupcakes are completely cold and ready to be iced – this will also help the frosting firm up a little after all of the beating.

When you’re ready, top the cupcakes with the frosting. Bash, whizz or otherwise pulverise the digestive biscuits into crumbs, and scatter over to decorate. These will keep in a sealed container, in the fridge if its warm, for a couple of days, although do please bring them back to room temperature to eat. 

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  1. August 3, 2011 at 7:37 am

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