This has got to be one of my favorite Cheesecake Cupcake Recipes, the light vanilla sponge topped with a thick layer of creamy vanilla and white chocolate frosting, which I decorate with fresh strawberries is the ultimate treat to have when sat in the garden during the summer with friends.
To make 12 Vanilla and White Chocolate Cheesecake Cupcakes you will need.
115g Unsalted Butter, at room temp
115g Caster Sugar
2 Eggs
115g Self-Raising Flour
1/2 Tsp Vanilla Extract
2 Tbsps Milk
For the topping
175g White Chocolate, broken into pieces
175g Cream Cheese
6 Tbsps Creme Frachie
1 1/2 Tsps Vanilla Extract
6 Tbsps Icing Sugar, sifted
12 Fresh Strawberries
Line your Cupcake pan with your paper liners and preheat the oven to 180C/350F/Gas Mark 4.
Beat the butter with the sugar until it is pale in color and fluffy, beat in the eggs one at a time.
Sift the flour into the mixture and fold in with a metal spoon.
Stir in the vanilla extract and milk ans mix well.
Spoon the cake mix into the paper cases and bake in the oven for about 10 minutes until risen and golden in color.
You can also check that the cake is cooked by inserting a skewer in the center and it comes out clean when you remove it.
Transfer the cupcakes to a wire rack and leave to cool.
For the topping
Put the chocolate in a heatproof bowl and place over a saucepan of gently simmering water and leave until almost melted.
Remove and leave to cool slightly.
Place the vanilla extract, cream cheese, creme fraiche and sugar in another bolw and beat together, then add the melted chocolate and beat into the mixture.
When you come to decorate your cupcakes you will need to make sure they are level and the sponge has not risen above the top of your paper case, if they have just cut of the top to make them level.
Smooth the cream cheese frosting over the cakes up to the rim if the paper cases, the refrigerate for about 1 hour or until set.
Cut your strawberries in half and then place on top of your cupcakes before you serve.
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