This sweet recipe is from the just released Cupcake Heaven by Susannah Blake. ($16.75. Available online at amazon.ca )
Vanilla-rich yellow cake topped with a thick layer of creamy vanilla and white chocolate cheesecake and decorated with fresh strawberries is the ultimate treat. These cupcakes are best chilled so that the creamy topping sets but if you just can’t wait, they’re equally good while it’s still soft.
Ingredients:
1 stick unsalted butter, at room temperature
½ cup granulated sugar
2 eggs
1 cup self-rising flour
½ teaspoon pure vanilla extract
2 tablespoons milk
To decorate:
6 oz. white chocolate, chopped
6 oz. cream cheese
6 tablespoons crème fraîche or sour cream
1 ½ teaspoons pure vanilla extract
6 tablespoons confectioners’ sugar, sifted
strawberries
Instructions:
Preheat the oven to 350°F.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in, then stir in the vanilla extract and milk.
Spoon the mixture into the paper liners. Bake in the preheated oven for about 10 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
To decorate, check that none of the cupcakes have risen above the rim of the paper liners. If any have, carefully slice off the top using a serrated knife to create a flat surface.
Put the chocolate in a heatproof bowl set over a pan of gently simmering water. Do not let the bowl touch the water. Leave until almost melted, then set aside to cool slightly. Beat the cream cheese, crème fraîche or sour cream, vanilla extract, and sugar together in a separate bowl, then beat in the melted chocolate.
Smooth the cream cheese mixture over the cupcakes, up to the rim of the paper liners, then refrigerate for at least 1 1/2 hours until set. Decorate with fresh strawberries and serve.