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Raspberry cheesecake cupcakes
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Indulge in irresistible raspberry cheesecake cupcakes that will steal your heart with every bite.
Ingredients:
  • 150g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 150g white chocolate, melted, cooled
  • 300g (2 cups) plain flour
  • 4.00 gm baking powder
  • 85g (1/3 cup) sour cream
  • 150g frozen raspberries
  • Fresh raspberries, halved, to decorate
  • 250g cream cheese, at room temperature
  • 100g butter, at room temperature
  • 150g white chocolate, melted
  • 80g (1/2 cup) icing sugar mixture
  • 70g (1/3 cup) caster sugar
  • 6 Granita biscuits, finely crushed
Instructions:
  • Preheat your oven to 160C/140C fan forced. Line twelve 125ml (1/2 cup) muffin pans with paper cases.
  • Beat butter and sugar until pale and creamy using electric beaters. Add eggs one at a time, beating well after each addition. Incorporate chocolate by beating. Alternate adding flour, baking powder, and cream in batches, stirring until just combined. Gently fold in frozen berries.
  • Pour the mixture into the pans evenly. Bake for 20 minutes or until a skewer comes out clean when inserted into the center. Allow cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
  • Make the icing by using electric beaters to mix cream cheese and butter in a bowl until light and creamy. Add white chocolate and mix well. Finally, add icing sugar and beat until fully combined.
  • Prepare a baking tray with a layer of baking paper. Heat sugar in a saucepan over medium heat, stirring until dissolved, for about 5 minutes. Continue cooking until sugar caramelizes. Pour the hot toffee onto the tray and swiftly sprinkle with biscuits. Let it cool, then break into pieces. Crush praline in a food processor until finely textured.
  • Frost cupcakes with a palette knife, then garnish with praline around the edges and a raspberry on top.

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