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Recipe: Daisy cheesecake cupcakes @cannellerebelle

Want to bring spring to the table too? Then try this recipe from @cannellerebelle. With the creamy filling and sweet daisy topping, these cupcakes are perfect for any springtime celebration. Have fun baking them!

Ingredients 

For the cupcakes

2 eggs
120 g butter
140 g flour
4 tablespoons milk
100 g sugar
A pinch of salt
1 teaspoon vanilla extract
1 teaspoon baking powder  

For the icing

160 g cream cheese
100 g butter
300 g powdered sugar
1 teaspoon vanilla extract
80g lemon curd 

Preparation

  1. Preheat your oven to 180°C.  

  2. Beat the butter and sugar with an electric mixer until the mixture is pale and fluffy. Add the eggs one at a time and then gradually sift in the flour, salt and baking powder. Mix everything well, then stir in the milk and the flavor of your choice.

  3. Pour 2 tablespoons of batter into each muffin tin. Put them in the oven and bake for 20 minutes. Leave them to cool after baking.

  4. While the muffins are cooling, prepare the icing. Whisk the butter with an electric mixer until it is soft. Gradually add the sugar and vanilla and whisk for about 5 minutes until the mixture is fluffy. Add the cream cheese and vanilla extract and continue whisking.

  5. Now decorate the cupcakes with the flower-shaped icing: start at the edge and work your way towards the center of the cupcake, applying a little more pressure to the outer edges of the petals. Use the lemon curd for the center of the daisies.

  6. Serve immediately or keep them well covered in the fridge for up to 3 days. If it's not too hot, you can also leave them at room temperature for a few hours.