Tuesday, August 11, 2015

No-Bake Strawberry Cheese Cupcakes 免烤草莓芝士纸杯蛋糕


Just like to record this No-bake strawberry cheese cupcake recipe here, that i made for my niece's wedding. A simple recipe but great taste ! and very suitable for homemade and served as party food.





If you are making in large amount for party, for this biscuit base step, you can do it one day in advance.

The mixture of cream cheese and gelatine is watery, so you have to freeze the cupcake before place strawberry on top, otherwise it will sink to the bottom.

I just brush with homemade sugar glaze but did not make a layer of jello or store bought jelly, so i know it is safe to consume as i know what i put in ^_^




No-Bake Strawberry Cheese Cupcakes免烤草莓芝士纸杯蛋糕
*for 64cupcakes using Genpak 2oz cupcake case

For the Crust
400g digestive biscuits, process till fine crumbs
200g butter, melted


For the cheese layer
1kg cream cheese, room temp
260g caster sugar
600g hot boiling water
30g gelatine powder
2tbsp lemon juices

Fresh strawberries, halved, and cut a V-shaped notch on top of the strawberry

For clear sugar glaze
1/2cup water
1/4cup sugar
1/4cup water
1tbsp tapioca starch or corn starch

Method
  1. To make the crust. In a mixing bowl, mix biscuits crumbs and melted butter till well combined.
  2. Spoon biscuits (~2tsp) into each cupcake case , use another clean cupcake case, press the biscuits till firmed and flat. Chill in the fridge to harden, or you can do this step one day in advance.
  3. To make the cheese layer. Mix hot boiling water with gelatine powder, stir till gelatine dissolved. Set aside to cool.
  4. In a stand mixer, beat cream cheese and sugar till light. Add 1/3 of cooled gelatine water and lemon juices, beat till well combined, add in the rest of gelatine water, whisk until mixture till combined. To get smooth mixture, strain the mixture through a sieve.
  5. Pour the mixture into each cupcake case with biscuit base (about 80-90% full). Place the filled cupcakes in freezer to slightly set the mixture ( around 10-15mins).
  6. Take out cupcakes from freezer, place half strawberry on top and lightly press it. Chill it before brush with clear sugar glaze.
  7. To make clear sugar glaze. Add 1/2cup water and 1/4cup sugar in a small saucepan over medium heat, stir till sugar dissolved.
  8. Mix tapioca starch with 1/4cup water in another small mixing bowl.
  9. Pour the tapioca mixture into the hot water stirring constantly. Allow the mixture to simmer for one to two minutes until it has thickened. Remove the pan from heat.
  10. Set aside to cool in room temperature, brush clear glaze on the strawberry. Chill the cupcakes in fridge for several hours to set.

Recipe and steps provided by SIL, recipe by Sonia a.k.a Nasi Lemak Lover

5 comments:

Sharon 之味 said...

很吸引人。。。很喜欢!

Fern @ To Food With Love said...

Wow, well done! So many pretty mini cheesecakes! And you cut all those strawberries to nicely too!

Mami Z said...

hi sonia,

your cuppies looks lovely! just wondering is 30g of gelatin able to hold 1kg cream cheese? i found another recipe 375g cream cheese using 30g gelatin.. i made and it's quite jellyish which took bout 1 hours to soften b4 eating.

thanks.

Sonia ~ Nasi Lemak Lover said...

Mami Z, yes it can hold, after keep in the fridge, it can be set.

Me said...

Hello,may I know where you get the genpak cups? Thank you.

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