Strawberry Cheesecake Muffin
- 120 g Plain Flour
- 120 g Butter
- 170 g Caster Sugar
- 3 Egg Whites
- 10 ml Vanilla Extract
- 60 g Fresh Chopped Strawberries
- 26 ml Milk
- 1/2 tsp Baking Powder
- 300 g Icing Sugar
- 200 g Cream Cheese
- 60 g Butter
- 100 g Lotus Caramelised biscuits
- 12 Whole Strawberries
Beat the egg whites until you have soft peaks ( do not overbeat or it will become watery) Leave to one side
Beat the sugar, vanilla and butter until light and fluffy. Add the milk and mix, gradually adding the flour, beat until smooth.
On a low speed gradually add the beaten egg whites.
When the mixture is thick and creamy add the chopped strawberries and gently fold in until mixed
Place the mixture in the muffin cases and cook for 15- 20 minutes on gas mark 4 / 180oC / 350oF
While the muffins are cooling beat the Margarine until soft, add the cream cheese and icing sugar. Mix until you have a creamy consistency.
Pipe the buttercream onto the muffins, crush the biscuits and sprinkle over the buttercream and finish with a strawberry on top