Cranberry ripple cheese-cupcakes

Name: Cranberry ripple cheese-cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 250 grams digestive biscuit; 100 grams butter, melted; 600 grams soft cheese; 2 Tbsps plain flour; 175 grams caster sugar; 1 dash vanilla extract; 2 eggs, plus 1 yolk; 400 grams cranberries, fresh or frozen; 100 grams icing sugar, plus extra for dusting

Cranberry ripple cheese-cupcakes is From preparation to the plate, this recipe takes approximately 1 hour. If you have digestive biscuit, flour, cheese, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Cranberry Ripple Cake, All American BBQ Cupcakes: Smoky Chocolate Cupcakes with Sweet Corn Cream Cheese Frosting, and Cranberry Cupcakes.

Instructions

First make the ripple by putting the cranberries and icing sugar into a shallow pan and cooking down over a mediumhigh heat for 10 mins until the berries collapse into a thick and sticky sauce. Turn off the heat and leave to cool.

Ingredients you will need

Cranberries

Powdered Sugar

Berries

Sauce

Equipment you will use

Frying Pan

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Line a 12-hole muffin tin with 12 muffin cases. Crush the biscuits in a plastic bag or whizz in a food processor, then mix with the melted butter. Divide between the muffin cases and press down with your fingers. In a separate bowl, mix the soft cheese with the flour, sugar and vanilla extract, then gradually beat in the eggs and yolk until smooth. Ripple the berry mix through the cheese, being careful not to over-mix. Spoon the mix into the cases and smooth the tops with the back of the spoon.

Ingredients you will need

Vanilla Extract