Strawberry Cheesecake Muffin
Ingredients:
Muffins
- 200 g butter, softened
- 370 g caster sugar
- 2 tsp vanilla bean paste 4 eggs
- 405 g self-rising flour
- 250 ml milk
Strawberry cream cheese frosting
- 60 g butter, softened
- 150 g cream cheese, at room temperature
- 125 g fresh strawberries, pureed
- 2 tblsp strawberry jam
- 700 g powdered sugar
Method:
Frosting
- Cream the butter and cream cheese until soft and fluffy, about 2 minutes.
- Add the fruit puree and jam, mix until combined.
- Add the powdered sugar, 1 scoop at a time until the frosting has the sweetness and consistency desired.
- Use right away or refrigerate until ready to use.
Cupcakes
- Cream the butter, sugar and vanilla bean paste. Add the eggs, one at a time and beat until just combined.
- Add the flour and milk in alternate batches and stir with a spoon until just combined.
- Spoon mixture evenly into moulds. Bake for 15 to 20 minutes or until cooked through.
- Remove from oven and transfer to a wire rack to cool completely.
To decorate
Using a pastry bag, frost the top of each cupcake with the strawberry cream cheese frosting. Garnish with fresh strawberries.
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