Blueberry Cheesecake Cupcakes with Cream Cheese Swirl
From hooch 17 years ago
- 17 minutes to make
- Serves 12
Light and tasty...I love blueberries and these cup cakes are always great for an occassion..my kids go nuts on them!
Ingredients
- 150g butter, softened shopping list
- 2 Large eggs, at room temperature shopping list
- 1 c self raising flour shopping list
- 2 tbsp milk, warmed for 10 seconds shopping list
- 1 ½ c icing sugar, sifted shopping list
- 150g cream cheese shopping list
- ½ c, plus 2 tbsp caster sugar shopping list
- 1 ½ tsp lemon zest, finely grated shopping list
- ¾ c blueberries, fresh or frozen shopping list
How to make it
- Preheat the oven to 180°C. Line a 12-hole muffin pan (or 36 mini muffin pans) with paper cases.
- Place 100g butter, 50g cream cheese, caster sugar, eggs, 1tsp zest and flour into a food processor.
- Process for about 10-15 seconds. Scrape down the sides of the bowl and process again briefly.
- Pour in the warmed milk and pulse until combined.
- Spoon the mixture evenly into the prepared pans.
- Scatter over the blueberries.
- Bake for 17 minutes (10 minutes for the minis) or until a skewer inserted into the centre comes out clean.
- To make the icing, cream 50g butter and 100g cream cheese with an electric mixer until light and fluffy, about 2-3 minutes.
- Using a low speed, mix in 1 1/2 cups icing sugar and 1/2 tsp zest.
- Pipe or swirl the icing onto the cooled cupcakes
The Rating
Reviewed by 4 people-
Tender and smooth!! Out of this world again my friend. The cream cheese is the right addition.
ahmed1
in Cairo loved it
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Looks and sound, fantastic! I like blueberries but I am the only one in my family, that likes them.
bluewaterandsand
in GAFFNEY loved it
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youre making my mouth water with all these great desserts.thanks again
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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