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Strawberry Muffin Tin Cakes

13 INGREDIENTS • 6 STEPS • 35MINS

Strawberry Muffin Tin Cakes

Recipe

5.0

1 rating
My latest twist on cheesecake is these little Strawberry Cheesecake Cupcakes. These are baked in a cupcake tin, so the portions are already dished out!
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My latest twist on cheesecake is these little Strawberry Cheesecake Cupcakes. These are baked in a cupcake tin, so the portions are already dished out!
author_avatar
My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.

35MINS

Total Time

$1.08

Cost Per Serving

Ingredients

Servings
6
us / metric
Fresh Strawberry
300 g
Fresh Strawberries
cut into 1-inch chunks
Water
120 mL
Water
Granulated Sugar
65 g
Granulated Sugar
or Brown Sugar or Coconut Sugar
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 6 servings
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Egg
1
Egg
Granulated Sugar
2 Tbsp
Granulated Sugar
Whipping Cream
80 mL
Whipping Cream
All-Purpose Flour
85 g
All-Purpose Flour
Baking Powder
1 tsp
Baking Powder
Coarse Sugar
to taste
Coarse Sugar
Whipped Cream
to taste
Whipped Cream
Ice Cream
to taste
Ice Cream

Nutrition Per Serving

VIEW ALL
Calories
188
Fat
5.7 g
Protein
3.3 g
Carbs
32.1 g
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author_avatar
My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
In a small bowl, combine Fresh Strawberries (300 g), Water (120 mL), Granulated Sugar (65 g), juice from Lemon (1) and Ground Cinnamon (1/2 tsp).
step 2 In a small bowl, combine Fresh Strawberries (300 g), Water (120 mL), Granulated Sugar (65 g), juice from Lemon (1) and Ground Cinnamon (1/2 tsp).
step 3
In a medium bowl, whisk together Egg (1), Granulated Sugar (2 Tbsp) and Whipping Cream (80 mL). Add All-Purpose Flour (85 g) and Baking Powder (1 tsp), stir until just combined.
step 4
In a muffin tin, fill each section up 3/4 of the way with equal amounts of strawberries and liquid, about 2 tablespoons per muffin compartment.
step 4 In a muffin tin, fill each section up 3/4 of the way with equal amounts of strawberries and liquid, about 2 tablespoons per muffin compartment.
step 5
Top with equal amounts of dough, about 1 heaped tablespoon per muffin compartment. Sprinkle with more cinnamon and Coarse Sugar (to taste). Bake for about 20-25 minutes, until the top has risen and is golden brown.
step 5 Top with equal amounts of dough, about 1 heaped tablespoon per muffin compartment. Sprinkle with more cinnamon and Coarse Sugar (to taste). Bake for about 20-25 minutes, until the top has risen and is golden brown.
step 6
Let cool completely if you want a stiffer end product or serve messily and warm with Whipped Cream (to taste) or Ice Cream (to taste).
step 6 Let cool completely if you want a stiffer end product or serve messily and warm with Whipped Cream (to taste) or Ice Cream (to taste).

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