Cooking is always a fail safe activity to keep the children busy in the holidays. These strawberry cheesecake cupcakes are a delicious treat and perfect for the summer, making good use of fruit that is in season, and which you may even have growing in your own garden. They look great and taste even better!

strawberry cheesecake cupcakes

Ingredients

115g butter
115g caster sugar
2 eggs
115g self raising flour
½ teaspoon vanilla extract
2 tablespoons milk

Topping

90g white chocolate
90g cream cheese
3 tablespoons of crème fraiche
½ teaspoon vanilla extract
3 tablespoons icing sugar
Fresh strawberries

(Please note I have halved the quantities suggested in the book as I had loads left over when I made mine)

Method for strawberry cheesecake cupcakes

  • Beat flour and sugar together
  • Beat in egg
  • Add flour
  • Stir in vanilla extract and milk
  • Spoon into cases
  • Cook for approx 10minutes at 180C/350F until golden and risen
  • Cool on a wire rack

To decorate

  • Melt chocolate in bowl and allow to cool slightly
  • Beat other ingredients together and then add cooled chocolate
  • Smooth mixture over cakes to top of cases
  • Chill for 1 ½ hours and add the fresh strawberries to decorate

And by making these cakes, not only have you kept the children amused for half an hour, you now have the perfect reason to put your feet up and have a cuppa. Enjoy!