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Lemon and Blueberry Cheesecake Cupcakes
By Cuckoo's Bakery

For the sponge cake:

80g unsalted butter (soft)
80g caster sugar
2 large eggs
80g plain four
1 teaspoon baking powder
1 lemon zest
24 blueberries
60g white chocolate drops

For the cheesecake mix:

240g full fat creme cheese
120g caster sugar
2 large eggs
1 lemon zest

For the cream cheese frosting:

40g unsalted butter
100g full fat creme cheese
One squeeze of lemon juice
350g icing sugar

1. Using a hand held mixer or food mixer, beat the cream cheese with the caster sugar, then add the eggs and lemon zest and mix together on a medium speed for about one minute. Place in a jug and set aside.
2. Cream the butter and sugar until soft and pale in a food mixer or with a hand held mixer for around two minutes.
3. Next, sift the flour and baking powder on top of the mixture, add the eggs and the lemon zest and beat again at medium speed, for one minute.
4. Divide the batter between 12 cupcake cases in a muffin tin, just to cover the bottom of the case. Add two blueberries on top of each cupcake batter. Pour over cheesecake mix, leaving 1/5 of the cupcake case empty. Bake at 170C for 20 min. Remove from the oven and place the cupcakes on a wire rack to cool down.
5. Cream the butter at a medium speed, preferably with a hand mixer or food mixer until soft and pale for about two to three minutes. Add the cream cheese and continue to beat for one more minute.
6. Sift the icing sugar on top of the mixture and blend on a medium speed on your mixer for two minutes. Scrape down the bowl, add the lemon juice and continue to blend for one more minute.
7. Add a little touch of yellow food colouring if you wish and beat again.
8. Use a palette knife or piping bag and frost each cooled cupcake with cream cheese frosting.
9. Decorate the cupcakes with fresh blueberries and a sprinkling of crushed digestive biscuit.

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