Chocolate raspberry cheesecake cupcakes
27/2/2012
RELATED RECIPES
During mid-summer, berries are at their best and cheapest. These raspberries make a tasty addition to any dessert.
Ingredients
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| 75 g | Cream cheese |
| 2 tbsp | Sugar |
| 125 g | Butter |
| ¾ cup | Sugar |
| 3 | Eggs |
| 1 tsp | Vanilla essence/extract |
| 1¼ cups | Self raising flour |
| 1 tsp | Baking powder |
| ¼ cup | Cocoa powder |
| ⅓ cup | Milk |
| 1 punnet | Raspberries |
Directions
- Preheat oven to 180 degC. Beat cream cheese and sugar together until well mixed. Set aside.
- Beat butter and second measure of sugar until pale and creamy. Add eggs one at a time, beating well after each addition.
- Mix in vanilla and fold through sifted flour, baking powder and cocoa. Gently mix in the milk.
- Place a heaped teaspoonful of the mixture into regular cupcake cases, then add a small spoonful of the cream cheese mixture and several raspberries. Cover with cupcake batter.
- Bake for 15 to 20 minutes until firm to the touch. Allow to cool on a wire rack.
- Ice with white icing and decorate with remaining the raspberries.
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