By Pastry Chef Melissa Doherty, The Queen’s Crumb

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Servings
12cupcakes
Servings
12cupcakes
Ingredients
Servings: cupcakes
Units:
Ingredients
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 375. Grease and place liners in tins.
  2. Place eggs in a small bowl and sit over hot water to temper.
  3. In food processor combine tea biscuits and butter until crumbs.
  4. Spoon small amounts of the crumbs into the cups and pack down.
  5. Clean the processor and combine eggs, cream cheese, jam, sugar, vanilla.
  6. Spoon strawberry mixture into the cups.
  7. Bake for 15 – 20 minutes. Check with a toothpick.
  8. Once cooled on a rack, top with a dollop of lemon curd and a strawberry.
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