Cooking Instructions
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Step 1
Blitz
Digestive Biscuits (1 cup)
,
Butter (3 Tbsp)
and
Salt (1/8 tsp)
together until it turns into a wet, sandy texture.
Step 2
Prepare 12-cupcake pan with liners. Divide the biscuit mixture into 12 parts, about one tablespoon for each cupcake. Press mixture down firmly using your hands. Set aside.
Step 3
Preheat oven to 150 degrees C (300 degrees F).
Step 4
Cream
Cream Cheese (1 1/2 cups)
until smooth on medium low. You don't want to cream until fluffy as it will rise and crack.
Step 5
Add in
Caster Sugar (1/2 cup)
and mix on low until combined.
Step 6
Add in
Vanilla Extract (1 tsp)
and
Eggs (2)
and mix until well blended.
Step 7
Add in
Unsalted Butter (3 1/2 Tbsp)
and
All-Purpose Flour (1 Tbsp)
. Mix until well combined.
Step 8
Transfer into your cupcake pan with base. Drop the pan a few times to raise the air bubbles.
Step 9
Bake it in the oven for about 18 to 22 minutes.
Step 10
Let it cool completely and put it in the fridge to further cooling.
Step 11
Remove the paper liners and drizzle
Semi-Sweet Chocolate Chips (1/4 cup)
using a piping bag.
Step 12
Top with
Fresh Strawberries (6)
. Serve and enjoy!
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