1 ½ cups of sugar
½ cup butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
1 tsp of baking soda
1 tsp of baking powder
½ tsp of salt
1 cup of buttermilk
1 tsp of vanilla extract
1 tsp of distilled white vinegar
½ cup of butter, room temperature
250gm Philly cream cheese, room temperature
2 cups of powdered sugar
Few drops of lemon juice
Preheat the oven to 350°C.
Beat the butter & sugar in an electric mixer for
3 minutes on medium speed until light and fluffy.
Add the eggs, one at a time, beating until each is
Be sure to scrape down the sides of the bowl to
ensure even mixing.
In a large bowl, sift together the cake flour,
baking soda, baking powder, & salt.
In another bowl whisk together the buttermilk,
vinegar & vanilla essence.
Add a fourth of the dry ingredients & mix, then
add a third of the wet.
Continue adding in a dry, wet, dry pattern, ending
with the dry ingredients.
Scoop into cupcake papers, about ¾ of the
Bake for 20-25 minutes or until a toothpick
comes out clean.
Rotate the pan after the first 15 minutes of baking
to ensure even baking.
Allow to cool for one minute in the pan then transfer
to a wire rack to cool completely.
Cream the butter & cream cheese together,
about 3 minutes.
Scrape down the sides & bottom of the bowl
to ensure even mixing.
Add the lemon juice & mix.
Add the powdered sugar.
Pipe onto cooled cupcakes.
Sprinkle with grated cheese.
Decorate with sliced strawberries.