Happy Valentine’s Day!

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Strawberries cheesecake cupcakes

I’ve noticed that for Valentine’s Day I always choose a recipe with strawberries. Apparently subconsciously I relate love with strawberries. Maybe it’s the color or the shape or simply because I have seen too many chick flicks…

The first year I published this recipe to make a delicious chocolate cake with strawberries that I called “My Funny Valentine“, in honor of one of the best singers of all time, Frank Sinatra.

The second year, the protagonist was this recipe for Strawberry shortcake. I know its name is more reminiscent of a cartoon; but strawberries and whip cream?… Perfect for Valentine’s Day!

Today I bring you another recipe with strawberries: Strawberries cheesecake cupcakes. They are delicious. In every bite you will find the flavors that characterize this delicious dessert: the aroma of strawberries, the creaminess of the cheese and the crunch of the cookies.

Bake a few of these, put them in a basket and surprise your love one with a picnic in the park, if the weather allows it.

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Ingredients

  • 120 g all-purpose flour
  • 140 g caster sugar
  • 1 ½ teaspoon baking powder
  • A pinch of salt
  • 40 g unsalted butter, at room temperature
  • 120 ml whole milk
  • ½ teaspoon pure vanilla extract
  • 1 egg
  • 12 large strawberries, chopped into small pieces
  • 200 g digestive biscuits/graham crackers
  • Cream cheese frosting
  • 300 g icing sugar, sifted
  • 50 g unsalted butter, at room temperature
  • 125 g cream cheese, cold

Directions

Preheat the oven to 170 ºC (325 ºF)

Mix at low speed the flour, sugar, baking powder, salt and butter, until you get a sandy consistency and everything is combined.

Pour in the milk and vanilla extract and beat on medium speed until all ingredients are well mixed. Add the egg and beat for a few more minutes.

Divide the chopped strawberries between the paper cases. Spoon the cupcake batter on top until 2/3 full and bake for 20-25 minutes, or until golden and a skewer inserted in the center comes out clean.

Leave the cupcakes to cool slightly in the pan and then place them on a wire rack to cool completely.

Brake the biscuits/crackers and put them in a food processor (or a zip lock bag) and process (beat) until finely ground.

When the cupcakes are cold, spoon the cream cheese frosting on top and sprinkle with the ground biscuits.

Cream cheese frosting1

Beat the sugar and butter together on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Turn the mixer up to medium-high speed and beat until light and fluffy, at least 5 minutes.

Do not overbeat, as it can quickly become runny.

Have Happy Valentine’s Day!

From The hummingbird bakery. Cupcakes and muffins

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