Blueberry Cheesecake Cupcakes
A cross between a cheesecake and cupcake, by combining two delicious treats together you get double deliciousness.
Preparation Time: 45 minutes
Cooking Time: 1 hour
Makes: 15 servings
Ingredients
250g white self-raising flour
100g Truvia sweetener (or 335g caster sugar)
175g digestive biscuits
175g margarine
½ tsp bicarbonate of soda
4 eggs
1 ½ tbsp almond milk
1 tbsp golden syrup
400g blueberries
360g cream cheese
1 lemon
Method
Blitz the digestive biscuits, and then stir in golden syrup and 50g melted margarine.
Press 1 tablespoon of the mixture into each of the cupcake cases.
Pre-heat the oven to 170 & #3872 ;C/ 150 & #3872 ;C fan/360 & #3872 ;F/5 Gas.
Zest and juice the lemon.
Beat the flour, bicarbonate of soda, milk, eggs, 2 ¼ tbsp sweetener (or 125g sugar), lemon zest and juice, and the remaining margarine together.
Divide the cake mix between the cupcake cases.
Bake in the oven for 20 minutes.
Core the centre of the cupcakes.
Simmer the blueberries with 2 ¼ tbsp sweetener (or 110g sugar) for about 40 minutes or until thickened, stirring occasionally.
Using a small spoon or piping bag, pour the blueberry jam into the cored cupcakes.
Beat the cream cheese with 2 tbsp sweetener (or 100 g caster sugar) and allow it to firm up in the fridge.
Once the cupcake have cooled, spread the cream cheese frosting over the top.
Categories
#cheesecake
#cake
#cupcakes
#cream_cheese
#blueberries
%recipeyum
227784 - 2023-07-17 10:31:55
