My lil’ angel’s third birthday is today. I’m not sure where the time has gone. The last three years have gone by so fast and I’m in amazement with how much she’s changed and blossomed into a lil’ lady. I’m very proud of my lil’ Lily & couldn’t have asked for a better daughter. She’s truly a blessing! Happy birthday my sweet angel!!!
I make cupcakes every year for her birthday and this year I made white chocolate cheesecake cupcakes with fresh strawberries to top them off! Here’s the recipe! Enjoy! {recipe taken from “Cupcake Heaven” by Susannah Blake}
cupcakes
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
2 eggs
1 cup self-rising flour
1/2 tsp pure vanilla extract
2 Tbs milk
topping
6 oz white chocolate, chopped
6 oz cream cheese
6 Tbs creme fraiche or sour cream
1 1/2 tsp pure vanilla extract
6 Tbs confectioners’ sugar, sifted
strawberries
a 12-cup cupcake pan, lined with paper liners
~ Preheat oven to 350 degrees
~ Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in, then stir in the vanilla extract and milk.
~Spoon the mixture into the paper liners. Bake in the preheated oven for about 10 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
~To decorate, check that none of the cupcakes have risen above the rim of the paper liners. If any have, carefully slice off the top using a serrated knife to create a flat surface.
~Put the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave until almost melted, then set aside to cool slightly. Beat the cream cheese, creme fraiche or sour cream, vanilla extract, and sugar together in a separate bowl, then beat in the melted chocolate.
~Smooth the cream cheese mixture over the cupcakes, up to the rim of the paper liners, then refrigerate for at least 1 1/2 hours until set. Decorate with fresh strawberries and serve.
