I love these cupcakes. These are special. I love cheesecake, and I love cake , so the two combined is a match made in heaven for me!
For the cheesecake base
30g unsalted butter, cut into cubes
90g digestive biscuits
1 tablespoon golden syrup
For the cake
125g unsalted butter, softened
125g caster sugar
125g self raising flour
Pinch of bicarbonate of soda
2 tablespoons milk
12 teaspoons strawberry jam
For the Cheesecake frosting
75g unsalted butter, softened
400g icing sugar
Strawberry Jam, to decorate
To start, preheat your oven to 190C/170C fan/Gas Mark 5, and line a muffin tray with 12 cupcake cases (or baking cups).
You now need to bash your digestive biscuits into crumbs. You can do this by putting in a food processor, or putting them in a freezer bag and giving them a good bash with the bottom of a pan, rolling pin, or something like that.
Once this is done, put the butter in the pan, and melt over a low heat, before adding the golden syrup and biscuit crumbs and mixing together, Now divide this into the bottom of the cupcake cases and press down so the base is nice and firm.
Now to make the cake. Cream together the butter and sugar, before adding the eggs, flour, bicarb of soda and then milk, and mix until this is all combined. Then fill your cake cases until two thirds full and bake in the oven for 20 minutes.
Once these are cooked and cooled you need to fill them with some lovely jam. You can do this my using a gadget like the one in my shop, or you can simply cut a little hole out of the cake, pipe some jam in and pop the little piece of cake back on top, and you are ready to frost your cakes!
To make your frosting, beat your butter and mascarpone for a few minutes until the mixture goes pale, and then gradually add the icing sugar, and beat until this is all combined.
Pipe this onto your cakes, and then put a little blob of jam on top of the icing, and if you want to be super fancy, get a cocktail stick and swirl this through the frosting.