Strawberry cheesecake cupcakes...

Phenomenal cupcakes...seriously. These things take cupcakes to a new level! In the middle of these delicious vanilla cakes lies the most delicious strawberry cheesecake filling, and to top it off...the most amazing white chocolate icing. That may seem like a pretty exaggerative explanation...but seriously, they ARE that good!

You have to try for yourself!

Makes 12 cupcakes:

(To see this recipe in Swedish, click here)

Vanilla cupcakes:
120 g melted butter or margarine
2 eggs
180g flour (about 400ml)
1 ¼ dl milk
140 g sugar (about ¾ cup)
1 pinch salt
2 tsp baking powder
1 tsp vanilla essence

Cheesecake filling:
100g cream cheese
1 egg
2 tbsp sugar
1 tsp vanilla essence
150 ml strawberry puré (made easily by blending half frozen strawberries)

1. Preheat the oven to 180 degrees. Put cupcake liners in a muffin tray, use 6 big ones or 12 normal sixed liners.
2. Mix all the ingredients for the cupcakes in a bowl.
3. In a separate bowl, mix all the ingredients for the cheesecake (except the strawberry) until smooth. Once smooth, add the strawberry puré and stir a few times.
4. Put some batter in the liners, then about 1 tbsp cheesecake filling, and top it off with some more cupcake batter, until the liners are about ¾ fill. The cheesecake filling is quite runny so some of it comes to the top, but that just adds to the marbled effect.
5. Bake in the middle of the oven for about 20-25 minutes. Let them cool completely.
6. Top with my favourite icing (you can find the recipe here) and some fresh strawberries.

Happy baking and delicious eating!

Love,
Heidi

3-course breakfast

Happy 1 of May everyone! I hope that this month will fill of lovely moments and lots of laughter! To sound all clichéd, I can't believe it is already May. Time is flying by! So take the opportunity to make the people around you feel special and loved! Enjoy each moment you have!

Have you ever had a 3-course breakfast? I hadn't...until Good Friday. We had some friends come over for brunch, and I thought, "Why not make it a 3-course brunch?" So I did!

This was the menu:

Starter: Yoghurt and muesli cocktail

Vanilla or Greek yoghurt layered with muesli, dried fruit and roasted pumpkin seeds and coconut. Topped with red cranberries and honey. It was delicious and so refreshing. The smell of the coconut roasting in a frying pan was OH so delicious!

Main course: This was a typical South African breakfast with fried eggs and bacon, fried tomatoes, mushrooms and onions served with fresh orange juice. I forgot to take a picture of this part.

"Dessert": Cardamom scones with orange & lemon curd

Makes about 8 scones:

To see this recipe in Swedish click here.

400 ml flour
½ tsp salt
2 tsp baking powder
50g butter
150 ml buttermilk
1 tsp cardomom

1. Preheat the oven to 250 degrees C.

2. Mix all the dry ingredients in a bowl. Add the cubed butter and rub in with your finger tops. Mix the buttermilk into the dry ingredients.


3. Make balls about the size of your palm with the dough and place them on a lined oven tray. Brush with some milk and sprinkle over some sugar.

4. Bake in the oven for about 10 minutes until golden brown. Serve warm with the orange and lemon curd.

Orange & lemon curd
Makes about 1 cup
(Make at least 1 day in advance)

2 lemons
2 oranges
200 ml sugar
85g butter
3 eggs
1 egg yolk

1. Wash the oranges and lemons well. Grate off the zest. Squeeze the juice of 1 orange and 1 lemon.
2. Mix the juice, zest, sugar and butter in a stainless steel bowl. Stir the eggs into the mixture.
3. Put the bowl over a pot of boiling water until the curd thickens. Don’t let the curd boil. It takes about 15 minutes for it to thicken properly.
4. To get an extra creamy and smooth texture, pour the mixture through a sieve while still hot. Pour into a glass jar and store in the fridge.


Have a lovely week!

Love,
Heidi