When I was packing up the recipe books the other day, I came across my cupcake calendar that has a recipe on for each month of this year. I said back at the start of the year that I would make a type of cupcake based on the cupcake of the month in this calendar each month, and I did until August. Then somehow I just forgot! I think the calendar got buried in all the books on the shelf and I’ve had lots of other crafty things to do, including doing more sewing projects (mainly nappy related).
So I thought I could just about squeeze November’s recipe in before advent begins. Tom was pleased because the recipe was for lemon cupcakes, and lemon is his favourite cake. The cake sponge is quite unusual in flavour and texture because it is made with soft cheese as well as margarine, and it does have an almost cheesecake-like flavour to it, though the texture is still more like sponge than cheesecake. I found that the amount of lemon suggested in the recipe wasn’t much, so I added quite a bit more than it said and we didn’t think it was overpowering.
I hope to be back for one last cupcake of the month recipe in December, depending on how packing goes and if I get time and space to think about it!
Ingredients (makes 6)
- 90g margarine
- 90g soft cheese
- 2 eggs
- 90g self raising flour
- 75g sugar
- grated rind of half a lemon
- 10g margarine
- 50g soft cheese
- 120g icing sugar
- grated rind of half a lemon
- Prepare a muffin tin with some cupcake cases and preheat the oven to 170 C (fan).
- Cream the margarine, soft cheese and sugar in a large bowl until soft and fluffy.
- Add the eggs and a handful of flour to stop it curdling, and beat until well mixed.
- Add the flour and lemon rind and mix until just combined.
- Place the mixture into the prepared cupcake cases, and bake in the oven for about 15 minutes until golden on top and a skewer comes out clean when inserted.
- When they are in the oven, make the icing, by mixing together the ingredients in a bowl until smooth.
- Allow the cakes to cool completely before placing a teaspoon of icing on the top of each cake and letting it run across the top.
- Eat as fresh as possible (I stored them in the fridge).
This month my cupcake calendar came up with a more unusual type of cupcake, one which I’d never thought of doing before. The idea was to make little cheesecakes in cupcake cases – an actually very simple idea, but not something I’ve seen before. I didn’t follow the recipe in terms of ingredients much, I just used a basic baked cheesecake mixture that I’ve done before, but made it in cupcake cases instead of a large cake tin.
I wasn’t sure how they would turn out, but in the end they worked pretty well. A few had issues coming out of the tin – I think the key was to make sure no mixture spilled over the side when I poured it in or during the baking as the mixture rose slightly, because this left a sticky residue between paper and tin. The taste was delicious, just like any other baked cheesecake. These would be handy to serve at a buffet or party where there are lots of different choices and you’d like to try a little bit of a few things – no more trying to cut a small slither of a big cheesecake and it ending up disheveled!
Here’s the recipe…
- 200g digestive biscuits
- 125g margarine
- 200g soft cheese (Philadelphia-style)
- 100ml soured cream
- 100g sugar
- 2 eggs
- 2 tsp vanilla essence
- blueberries to decorate
- Put cupcake cases into a 12-hole muffin tin and pre-heat the oven to 160ºC (fan).
- Put the digestives in a large bowl and crush them into crumbs using the end of a rolling pin.
- Melt the margarine in a smaller bowl in the microwave and add to the biscuit crumbs.
- Mix until well combined and stiff, then spoon into the cake cases and press down with your fingers to make the base.
- Mix the soft cheese, soured cream and sugar together, then beat in the eggs and vanilla essence.
- Pour the mixture into the paper cases on top of the biscuit base.
- Bake in the oven for about 25 minutes until just golden on top.
- Turn the oven off and leave the cakes to cool in there until they are cool enough to remove without oven gloves.
- Remove the cakes from the tin.
- Decorate each cake with a few blueberries or other fruit.
- Store in the fridge until eaten.
Last weekend we went away for my cousin’s wedding. We stopped off to stay with my parents on the Friday night, and mum had prepared a lovely tea of various interesting homemade salad dishes that were perfect for me and my lack of desire to eat hot cooked food. For pudding she produced a cheesecake that was fridge-set (so no baking involved) and didn’t involved raw egg. Again this was perfect, because it wasn’t too sweet; in fact it was quite tart, and not particularly to Andrew’s liking! He seems to have inherited my sweet tooth (which has disappeared during pregnancy). Then at the wedding reception, what should turn up for pudding but a fridge-set cheesecake, very similar to the one mum had made. None of us minded at all, because we all enjoyed it, and it was just what we needed on what turned out to be a lovely day weather-wise – something refreshing and not too stodgy. I just checked with the chef that it didn’t contain any hidden pregnancy unfriendly ingredients (my main concern is the raw egg that sometimes goes into such things), and he confirmed that it was fine for me to eat.
So these two cheesecakes (one blueberry and one lemon) inspired me to make my own cheesecake using similar ingredients. After all, it involved no baking in the oven, so no smells that I’m not too keen on right now. The secret to making it set in both cases (according to my mum and the wedding chef) is lemon juice. I hadn’t heard of this before, and was curious to try and find out the chemistry behind it (I’m a scientist, this is how I think!) But after some, admittedly not very long, time googling, I couldn’t find anything from a reputable source. I saw a couple of hints at the fact that the acid somehow makes the cheese and cream mixture more solid, which does make sense to me as I think back to science lessons at school. If anyone has a more technical (but still understandable) explanation of how this works, please let me know!
But back to the culinary point, below is the recipe that I came up with. The name ‘Black-forest-inspired’ comes from the fact that it contains chocolate and cherries; this is a winning combination if you ask me, particularly at the moment when cherries are in season, so fresh and juicy. I just guessed at how much of each ingredient should go in to the cheesy mixture, by tasting as I went along. The base is my standard cheesecake base recipe. It turned out very well – nicely soft and fluffy, but solid, and not too sweet. I have to say that it was best on the day I made it. The day after it started to lose its shape and run slightly into the hole that was made by cutting the first slices. It still tasted nice, but the texture wasn’t so cheesecake-y, more like mousse or yoghurt. So the moral of the story is…. eat your cheesecake on the day it was made (I feel we would have been ill if Tom and I had attempted this just between the two of us!)
- 15 digestive biscuits
- 100g margarine
- 300g soft cheese
- 150ml crème fraîche
- 75g sugar
- juice of half a lemon
- 100g chocolate (plain or milk), cut into small chunks
- cherries, stoned and halved, to decorate
- Grease the bottom and sides of a springform cake tin.
- Crush the biscuits in a large plastic bowl with the end of a rolling pin.
- Melt the margarine in the microwave or over a pan of boiling water, and add to the crushed biscuits. Stir until well combined.
- Spread the biscuit mixture on the base of the tin, and pat down until firm and smooth to make the base.
- Mix the soft cheese, crème fraîche, sugar and lemon juice together in a bowl until smooth and fluffy.
- Add the chocolate chunks and stir until evenly distributed.
- Pour this cheesy mixture over the biscuit base in the tin.
- Cover the tin and put it into the fridge to set. I left ours for about 12 hours and it was a good consistency.
- Decorate with the halved cherries as your creative side takes you!