First up, an apology. It’s been a LONG time since I shared any recipes. But I’m back with some delicious cupcakes just in time for summer – cherry cheesecake flavour. Cheesecake definitely works in cupcake form. You’ve got the buttery biscuit base, tangy creamy cheese, and to top it off, some fruit! All with the added bonus of a sponge cake too.
To start off, let’s make the buttery biscuit base. It’s important that you bake these cupcakes in paper cases rather than foil or silicone ones, because the butter you put into the base needs an absorbent surface. If you use foil or silicone the butter has nowhere to go and the bases will end up crumbling.
For 12 cupcakes you’ll need:
- 25g butter
- 90g digestive biscuits
- 1/2 tablespoon golden syrup
Gently melt the butter, and bash the biscuits to tiny crumbs (or you could blitz them in a food processor depending on your level of frustration). Combine both with the syrup, then put a tablespoon of mixture into each of your paper cases. Take something small and flat, like the bottom of a shot glass, and press the crumbs down so you have a firm base. Now we can make the cupcakes. I’ve gone for a simple vanilla sponge.
- 125g self raising flour
- 125g caster sugar
- 1/4 teaspoon bicarb
- 135g butter
- 2 eggs
- 3/4 tablespoons milk
- 1/2 teaspoon vanilla
Preheat the oven to 170 C. These cupcakes use the all in one method, so sift the dry ingredients into a bowl and add the butter and eggs. Mix together using a freestanding mixer or hand held whisk, until nicely combined. Add the milk and vanilla and give everything a last quick mix. Divide the batter evenly between each cupcake case and bake for about 17 minutes.
While they’re baking you can make the fruit sauce. You need enough to both fill the cupcakes and decorate them. I’ve chosen cherries but you could substitute any fruit really, just remember if you use raspberries you’ll need to sieve the sauce once you’ve made it to get rid of the seeds. I used:
- 2oog cherries, stones removed
- 55g sugar
Put the sugar and the fruit in a pan and cook over a low heat for about 10-15 minutes. You want the berries to break down so gently crush them with a spoon as you go. Once the mixture has thickened take it off the heat. The cherries may still be quite chunky because of the skin, so I just blitzed them up with a blender. Set this aside for later.
As your cupcakes continue to cool you can make the cheesecake icing. I’ve gone for mascarpone rather than cream cheese, it makes a really delicious, light topping.
- 75g butter, softened
- 420g icing sugar
- 160g mascarpone cheese
Beat the butter in a freestanding mixer for about 5 minutes so it’s lovely and pale. Add the icing sugar in two stages, beating well after each so it stays really creamy and light. Finally add the mascarpone and mix well. Have a little taste – if it’s too tangy or runny then add more icing sugar, but if it’s too sweet and firm add some more mascarpone. Now you have everything you need to finish off the cakes!
We’re going to fill the cakes with some of the cherry sauce. That’s easiest to do if you have a piping bag – fill it with sauce and snip a tiny hole at the end. You also need to create space in the cupcakes to put the sauce. I used a chopstick and wiggled it around in the middle of the cake to create a little opening. Pour in some sauce until it reaches the top.
Top the cupcakes with the mascarpone icing. Again, I used a piping bag but I’m sure it would look awesome spooned on too!
Finally, top with the rest of the cherry sauce. I poured some on from the piping bag then I took a toothpick to spread it into the icing a bit more.
Now you have 12 delicious cherry cheesecake cupcakes to enjoy. Let’s take a look inside – there’s loads to enjoy. That crumbly biscuit base, light vanilla sponge, tangy mascarpone icing and sweet cherry sauce. I really hope you enjoy making and eating these over summer.