I made another cake recipe of my very own! Look how soft and pillowy they look. They don’t make good pillows though, they squish and you end up with cream cheese on your face.
I think it could do with a bit of tweaking; it needs a bit more cheesecake mixture in each cupcake. But otherwise, I’m pretty happy with it.
Strawberry cheesecake muffins
A Cafe Lula recipe
Makes 12
Ingredients:
85g butter, at room temperature (I used lightly salted)
150g caster sugar
250g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
125ml milk
1 tsp vanilla extract
2 eggs
100g strawberries, chopped small
120g cream cheese, at room temperature
5 tbsp caster sugar
Preheat the oven to 170C and line a 12-hole muffin tin with paper cases.
In a medium bowl, sift together the flour, bicarb and baking powder.
In a large bowl, cream together the butter and sugar until fluffy, then beat in the eggs one at a time.
Stir in a third of the flour mixture until combined, then half the milk plus the vanilla until combined. Repeat and then stir in the final third of the flour mixture.
In a small bowl, stir the cream cheese until softened, then add the strawberries and caster sugar. Stir gently to combine.
Put 2-3 tsps of the cake mixture in each paper case, then 2-3 tsps of the cream cheese mixture, and then fill the muffin cases nearly to the top with cake mix.
Bake for 16-18 minutes, until risen and golden.
Leave a reply, I love them!