Mini Choc Cupcakes with strawberry cream cheese frosting

Mini Choc Cupcakes with strawberry cream cheese frosting

Source : kwanster

Chocolate Cupcakes (I halved below recipe to make 30 mini cupcakes)

(see my chocolate cupcakes post to see how moist and fluffy this cupcakes are!)

2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
Method:

Preheat Oven 180C. Line 2 mini muffin trays with paper liners.
Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a bowl.
In another mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.
Add to the dry ingredients and mix with wooden spoon until mixture is combine.
Add the boiling water and stir just to combine (batter will be thin).
Bake for 10-15 minutes, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.

Strawberry Cream Cheese Icing (Recipe from My Baking Addiction)

Ingredients

1/2 cup whole strawberries
120g unsalted butter, room temperature
240g of cream cheese, slightly cold
1/2 teaspoon clear vanilla extract
31/2 cup of icing sugar
Method

Place strawberries in the bowl of a small food processor; process until pureed.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter on medium speed until light and fluffy.
Add in the cream cheese and beat until combined. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree to fill cupcakes); mix until just blended.
Note: The frosting is able to be piped, but is on the soft side and definitely needs to be refrigerated!

Strawberry Puree Filling

1/2 cup whole strawberries
Place strawberries in the bowl of a small food processor; process until pureed

Note:

1. If your strawberries are slightly on the sour side, add some icing sugar to the puree to sweeten it.

2. I used the total of 250g of strawberries for these cupcakes + frosting.

Assemble Cupcakes

Cut a small hole in the cupcake
Fill strawberry puree in the hole
Put the cap back on
Pipe strawberry frosting on mini cupcake!

Mini Baked Cheesecake

Mini Baked Cheesecake – Make 10
(Recipe from Exclusively Food)

Source : Kwanster

Base

150g Nice biscuits (we use Arnott’s brand)
70g butter, melted
Filling

250g cream cheese, softened
75g (1/3 cup) caster sugar (superfine sugar)
1 large egg (we use eggs with a minimum weight of 59g)
20ml (1 tablespoon) lemon juice
100ml (5 tablespoons) thickened cream (about 35 percent fat)

Method

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).Line 10 holes of a muffin pan muffin cases.
Finely crush biscuits in a food processor or blender. Then mix crushed biscuits with melted butter.
Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.
Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.
Bake cheesecakes for 17-20 minutes. Remove from oven and allow to cool in pan for 30 minutes.
Remove cheesecakes from pan, place in an airtight container and refrigerate for 2-4 hours or overnight. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.