Strawberry Cheesecake Cupcakes

These Strawberry Cheesecake Cupcakes are AMAZING! They are very fluffy on the inside and really do taste like Cheesecake.

Ingredients for Cupcakes

• 10 Digestive Biscuits
• 12 Tablespoons of butter at room temperature (for the crumble base)
• 1 1/2 cups of self raising flour
• 1/2 teaspoon of salt
• 1 cup and 2 tablespoons of sugar
• 1 teaspoon vanilla extract
• 12 Tbs unsalted butter, room temperature (for the cake part)
• 1/2 cup sour cream or plain yoghurt
• 4 large egg whites
• 2 cups fresh strawberries, hulled & coarsely chopped

Ingredients for Cream Cheese Frosting

• 1 Packet of Cream Cheese
• 12 tablespoons of unsalted butter
• 3 3/4 cups powdered sugar, sifted
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 180 and line muffin tin with cupcake liners.
2. Get the digestive biscuits and crumble them in a food processor.
3. Then Add the Butter and continue to process the food together (make sure that you do not over process, you do not want to crumb the digestive biscuits too much!)
4. Then you need to press the mix into the bottom of the cupcake liners. The mix should stick together.
5. Using a spoon, press down on the crumble.
6. Bake for 3 – 5 minutes or until slightly brown.
7. In a medium bowl, beat the egg whites until stiff. Basically make it look like a meringue and set aside.
8. In a small bowl, mix the flour and salt. Leave the bowl for now.
9. In another bowl, cream the butter and sugar until it is light and fluffy. Continue to beat while adding the vanilla.
10. Add half of the flour mixture until blended.
11. Mix the sour cream or yoghurt.
12. Add remaining flour & mix until just blended.
13. Fold 1/3 of the egg whites into the batter until combined.
14. Add the chopped Strawberries and Egg Whites in. Again fold until combined.
15. Fill each muffin tin about 3/4 of the way
16. Bake for 25 minutes

 

Cream Cheese Frosting

1. Combine the dairy-free cream cheese and vegan margarine in a medium bowl with an electric mixer until smooth.  Add the sugar and mix at low speed until combined.  Stir in the vanilla and mix again.
2. Spread on cooled pumpkin bars.