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Cream Cheese and Strawberry Jam Cake

  Ingredients 470g cream cheese (Philadelphia-style works perfectly). 100g Greek yogurt. 4 whole eggs. 250g white sugar. 1 teaspoon vanilla extract. 1 pinch of salt. 3 tablespoons strawberry jam. For the biscuit base: 220g digestive biscuits (or Maria biscuits if you prefer something milder). 100g butter at room temperature. You'll also need: 1 round cake tin, 24cm diameter. Parchment paper for the base. Butter for greasing. Method Grease your tin generously with butter and line the bottom with parchment paper. Next, crush the biscuits until they're fine crumbs, then mix them with the softened butter until everything comes together into a moist, sandy mixture. Set aside a small handful of these crumbs—you'll scatter them over the top of the cake later. Press the rest of the biscuit mixture firmly into the base of your tin. Use your fingers, the back of a spoon, or even the bottom of a glass to pack it down really well. The base needs to be compact and should cover the entir...

Butter Cupcakes

 





You can fill and decorate these in so many ways. I went with strawberry jam and cocoa this time, but really, let your imagination run wild with whatever sounds good to you.
You'll need a few special things: colored paper liners, silicone muffin molds, piping bags, and decorating tips.
Also grab some pure cocoa powder and either strawberry or redcurrant jam.


Ingredients for the cupcakes

(makes about 20)
  • 220g sifted flour.
  • 120g unsalted butter at room temperature.
  • 3 whole eggs.
  • 250g icing sugar.
  • 1 1/2 teaspoons baking soda, sifted with the flour.
  • 130ml milk.

Method

  1. Heat your oven to 180°C.
  2. Beat the butter and sugar together until you get a smooth, creamy mixture. Add the eggs one at a time — and I mean one at a time, don't rush it. Wait until each egg is completely mixed in before adding the next. Now add the flour and baking soda (already sifted together), and keep beating until everything's well combined. Pour in the milk and beat for another 2 minutes or so.
  3. Spoon the batter into your lined muffin cups, filling them no more than three-quarters full.
  4. Bake for 20 to 25 minutes. You'll know they're done when a toothpick poked in the center comes out clean. Take them out of the oven and let them cool completely.

Ingredients for the buttercream

  • 125g unsalted butter at room temperature.
  • 125g icing sugar.
  • 3 teaspoons heavy cream.

Method

  1. In a bowl, using electric beaters, cream together the butter and sugar. Add the heavy cream and keep beating until it's all nicely blended.
  2. For the chocolate buttercream, mix in pure cocoa powder — the amount depends on how deep you want the chocolate flavor and color to be.
  3. For the strawberry version, add a few drops of red food coloring and some redcurrant essence.

Assembling the cupcakes

  1. Using a piping bag fitted with a fine tip, inject each cupcake with filling — some get strawberry jam, others get the cocoa buttercream.
  2. Decorate the tops however you like — this is where you can really make them your own.
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