These not only look delicious but taste delicious.  The added topping of crushed biscotti adds a lovely crunch along with the cream cheese.  The real beauty of this recipe is that the cupcakes can be frozen before you put on the toppings and kept until you need them.

To make, you will need a tin for 12 cupcakes and paper cases.

Cupcakes

Ingredients

120g plain flour

140 caster sugar

1 ½ Baking powder

Pinch salt

40g salted butter softened

120ml whole milk

1 tsp vanilla essence

1 medium egg

12 strawberries chopped into little pieces

100g biscotti biscuits crushed in a mini food processor

1. Preheat oven 170 degrees
2. Put the four, sugar, baking powder, salt and butter in a bowl and mix with a hand mixer until you have combined all ingredients and have a crumbly mixture
3. Add in the milk and vanilla extract, beat at a medium speed until well combined
4. Then beat in the egg until all ingredients are well incorporated
5. Spoon half of the strawberries into the bottom of the paper cups
6. Divide the mixture evenly on top of the strawberries
7. Place in the oven for around 20-25 minutes until golden brown

Cream cheese

270 g cream cheese

230g sifted icing sugar

160g softened unsalted butter

Method

Beat all ingredients together in a mixing bowl for at least 5 minutes