Name: Chocolate raspberry cheesecake cupcakes
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 75 gram cream cheese; 2 tablespoon sugar; 125 gram butter; 3/4 cup sugar; 3 eggs; 1 teaspoon vanilla extract; 1/4 cup self-raising flour; 1 teaspoon baking powder; 1/4 cup cocoa; 1/3 cup milk; 1 punnet raspberries

Ingredients

75 gram cream cheese

2 tablespoon sugar

125 gram butter

3/4 cup sugar

3 eggs

1 teaspoon vanilla extract

1/4 cup self-raising flour

1 teaspoon baking powder

1/4 cup cocoa

1/3 cup milk

1 punnet raspberries

Method

1.Preheat oven to 180°C. Beat cream cheese and sugar together until well mixed. Set aside.

2.Beat butter and second measure of sugar until pale and creamy. Add eggs one at a time, beating well after each addition.

3.Mix in vanilla and fold through sifted flour, baking powder and cocoa. Gently mix in the milk.

4.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.

5.Bake for 15 to 20 minutes until firm to the touch. Allow to cool on a wire rack.

6.Ice with white icing and decorate with remaining the raspberries.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Exclusive winter sale