I first tried making ‘cheesecake cupcakes’ a few years ago using an excellent recipe from the Hummingbird Bakery Cookbook* – they were fabulous. As there are cherries-a-plenty going cheap on every market stall and supermarket at the moment, I wanted to come up with a picnic-friendly cherry-themed dessert and remembered the idea.
Instead of the original Strawberry Cheesecake Cupcake* recipe, I used my favourite fairy cake recipe for the sponge – it includes yoghurt which gives the cake a lovely tang and makes them as light as air. The cakes are baked with some fresh chopped cherries at the bottom of the case, then topped with a cream cheese topping, sprinkled liberally with crushed digestives, then topped with half a fresh cherry.
These really couldn’t be simpler to make, but really are a cut above just a plain old cupcake!
- 18 fresh cherries
- 100g butter or baking margarine, softened
- 175g caster sugar
- 2 eggs
- 150g self-raising flour
- 60g natural yoghurt
- 300g icing sugar
- 50g butter, softened
- 125g cream cheese
- 4 digestive biscuits
- Preheat the oven to 170°C/325°F/gas mark 3. Line a 12-hole muffin tray with paper cake cases. Set 6 cherries aside for later, and with the remaining 12, remove the stones, chop them roughly and divide between the cases.
- Place the butter, sugar, eggs, flour and yoghurt in a food mixer or large bowl, and mix thoroughly for at least 4-5 minutes until pale and fluffy. Pour over the chopped cherries into the cake cases, and bake for 15-17 minutes until golden, and they spring back when prodded. Cool on a wire rack.
- Meanwhile, make the cream cheese icing - place the icing sugar, butter and cream cheese in a food mixer or large bowl and mix for 4-5 minutes until very light and fluffy.
- Cut the remaining 6 cherries in half, removing the stones. Place the digestive biscuits into a small freezer bag and crush them. When the cupcakes have cooled completely, slather with icing, sprinkle with biscuit crumbs, then top with the cherry halves.
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