That's how I felt when taking the photo. Sad, I know!
So let me tell you how I done this edible eye-candy.... It all started when a lovely friend of mine gave me 2 packs of these gorgeous chic cupcake/popover/muffin cases...
I had a full tub of cream cheese in the fridge and some digestive biscuits. Aha! It's gotta be Strawberry cheesecake style cupcakes. Mamma-mia, it just gotta be done!!
Fold chopped strawberries into your favourite vanilla cupcake recipe (find the recipe I used at an earlier post here)
Li'l Beauties! Bake for the whole 20 mins.... Sit on your hands if you have to, do the washing, make a list of things to do. But just make sure you're back by 20 minutes!
Bring them out and let them cool. I've done an earlier post on Vanilla cream-cheese frosting so while they're cooling, go ahead and make the lip-smacking cream-cheese frosting. Trust me, it'll be worth it!
Oh yeah, and don't forget to crush some digestive biscuits (graham crackers) while you're at it! Up to you how many you want to do, anything from 3-6 biscuits should be fine.
Once the cupcakes have cooled, smother or pipe some frosting on each cupcake, sprinkle crushed digestives and top with juicy red strawberry halves.
Et C'est Voila! Bob's your uncle!
Perfect for afternoon tea.... actually any time of the day, week, month really :-)
Can't wait for you all to try it and let me know what you think! I'll be right here waiting for ya!!
A pinch of salt
1½oz/40g unsalted butter, at room temperature
4½floz/120ml whole milk
¼ tsp vanilla extract
4 medium-sized strawberries, chopped into small pieces
1 quantity cream cheese frosting
3-5 digestive biscuits, crushed
6 strawberries, cut in half
Cream Cheese Frosting Recipe:
1/4 cup (58g) unsalted butter, room temperature
1/4 cup (27g) icing sugar
4oz (115g) cream cheese, room temperature
1/4 teaspoon vanilla extract or any other flavouring
A 12-hole cupcake tray, lined with paper cases
1. Preheat the oven to 170C/325F/gas mark 3.
2. Put the flour, sugar, baking powder, salt and butter in a free-standing electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
3. Gradually pour in half the milk and beat until the milk is just incorporated.
4. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
5. Fold in chopped pieces of strawberries
6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
7. Make frosting: Using electric mixer, beat butter and sugar in large bowl until blended (about 3 mins). Beat in cream cheese, then flavouring. Chill until beginning to firm, about 20 minutes.
8. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
9. Pipe or spread cream cheese frosting on each cupcake, sprinkle with as much or as little crushed digestives as you want and top with a strawberry half.
10. Now. Enjoy!