Strawberry cheesecake muffin

Ingredients

• Muffin
• 65 g Butter
• 125 g Cream cheese
• 150 g Sugar
• 2 Eggs
• ½ teaspoon Vanilla extract
• 150 g Cake flour
• 1 teaspoon Baking powder
• 150 g Strawberry (cut into small size)

Cheesecake cream:

• 150 g Cream cheese
• 50 g Icing sugar
• 120 ml Whipping cream
• ½ teaspoon Vanilla extract

For decoration:

• Strawberry

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Preparation

• Preheat the oven to 180°C and line 15 standard muffin pans with paper cases.
  Sift the flour and baking powder together.
• To make the cheesecake cream, place all ingredients in a bowl and beat with electric beaters until thick and combined. Keep refrigerated until ready to use.
• Place the butter, cream cheese and caster sugar in the bowl of an electric mixer and beat until pale. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla and fold in the flour and a pinch of salt.
• Dust the sliced strawberries with a little extra flour then stir through the mixture. Spoon into the muffin cases and bake for 25-30 minutes or until golden. Remove from the oven and allow to cool.
  
• Pour the cheesecake cream on top and serve with extra strawberries.