Name: Cranberry ripple cheese-cupcakes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 12
Cuisine: British
Ingredients: 250g digestive biscuit; 100g butter melted; 600g soft cheese; 2 tbsp plain flour; 175g caster sugar; dash vanilla extract; 2 eggs plus 1 yolk; 400g cranberries fresh or frozen; 100g icing sugar plus extra for dusting

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Cranberry ripple cheese-cupcakes

Cranberry ripple cheese-cupcakes

Barney Desmazery

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Makes 12

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.8 out of 5.13 ratingsRate

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These one-portion puds have a sharp ripple of cranberry to cut through the sweetness

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250g digestive biscuit
100g butter

melted
600g soft cheese
2 tbsp plain flour
175g caster sugar
dash vanilla extract
2 eggs

plus 1 yolk

For the ripple

400g cranberries

fresh or frozen
100g icing sugar

plus extra for dusting

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Nutrition: per serving

kcal412
fat25g
saturates14g
carbs44g
sugars31g
fibre2g
protein6g
salt1g

low

Method

step 1

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.
step 2

Heat oven to 180C/160C fan/gas 4. 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. Bake for 30 mins, leave to cool, then chill in the fridge until completely cold.
step 3

To serve, peel the cases off the cakes, if you like, then dust with icing sugar. Serve piled up on a nice dish for everyone to help themselves.

Recipe from Good Food magazine, January 2010

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A star rating of 4.8 out of 5.13 ratings

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