So today I made Strawberry Cheesecake cupcakes for the second time. I wanted to see if I could make any flavored variation of the cooked flour frosting. That was a bit scary since I had no idea how it would turn out or if it would stay put on the cupcake overnight. I couldn’t remember what recipe I used last time for the cake, so I just used one on Martha Stewart.com.
Crust: All I had in the house was some vanilla wafers. I forgot to get graham crackers at the store, so I made do. I crushed up 15 wafers and added about 2 tablespoons melted mutter, then mixed well. I placed about 1 tablespoonful in each cupcake liner, then smushed it down with a juice glass sprayed with non-stick spray. Bake at 350 for 5 minutes.
Vanilla wafter crumbs for crust- click to enlarge
Add the batter on top of the crust and cook as directed.
Strawberry Cupcakes- click to enlarge
Frosting: Will it work?
- 1/4 cup strawberry puree
- 3/4 cup milk
- 5 tablespoons flour
- 1 stick butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar (I used superfine)
Add the strawberry puree to the milk. Mix a little of the milk mixture with some flour in a jar and shake well to blend. Add to a saucepan over medium heat. Rinse the jar out with the rest of the milk mixture and slowly add to the pan. Whisk to blend. Heat until thickened. Remove from heat, place in a bowl, cover with plastic wrap and refrigerate for an hour or so until cooled.
Cream together butter and cream cheese. Add sugar and whip at medium high speed until light and fluffy (about 6 minutes). Add the cooled flour mixture and whip until uniform and fluffy. Pipe onto cooled cupcakes.
Strawberry Cheesecake Cupcake- Click to enlarge.
When I next make this cupcake, I will use only cream cheese in the icing. This version of the icing was very good: not too sweet, very creamy, stayed attractive through the next day. However, more cream cheese flavor would be better for a “cheesecake” flavored cupcake. Overall, I love this icing. It’s creamy and soft and not overly sweet. I’ll have to experiment more with flavors, but I would imagine, I could substitute any other fruit puree for the strawberries.
The cake was good, but the strawberry flavor was a little too subtle. I will use more strawberry puree next time.
Rating for this version: ♥♥♥. (Mr Shuck agrees.)