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How to make Raspberry cheesecake cupcakes

Yield = 12
Prep time: 1:00
Cook time: 0:20
Total time: 1:20

Ingredients

  • 150g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 150g white chocolate, melted, cooled
  • 300g (2 cups) plain flour
  • 1 teaspoon baking powder
  • 85g (1/3 cup) sour cream
  • 150g frozen raspberries
  • Fresh raspberries, halved, to decorate

White chocolate icing

  • 250g cream cheese, at room temperature
  • 100g butter, at room temperature
  • 150g white chocolate, melted
  • 80g (1/2 cup) icing sugar mixture

Biscuit praline

  • 70g (1/3 cup) caster sugar
  • 6 Arnott's Granita biscuits, finely crushed

Method

  • Step 1 Preheat oven to 160C/140C fan forced, then line twelve 125ml (1/2 cup) muffn pans with paper cases.
  • Step 2 Use electric beaters to beat butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add chocolate and beat to combine. Add flour, baking powder and cream, in alternating batches, stirring until just combined. Add frozen berries. Fold to combine.
  • Step 3 Divide mixture among the prepared pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 5 minutes. Transfer to a wire rack to cool completely.
  • Step 4 For the icing, use electric beaters to beat cream cheese and butter in a bowl until pale and creamy. Add white chocolate. Beat to combine. Add icing sugar. Beat until well combined.
  • Step 5 For the praline, line a baking tray with baking paper. Cook sugar in a saucepan over medium heat, stirring, for 5 minutes or until dissolved. Cook until caramelised. Pour hot toffee over prepared tray. Quickly sprinkle with biscuit. Set aside to cool. Break praline into pieces. Process in a food processor until finely crushed.
  • Step 6 Use a palette knife to spread icing over cupcakes. Sprinkle praline around edge of each cupcake and top with raspberry.