Raspberry Swirl Cheese Cupcakes 21

Raspberry Swirl Cheese Cupcakes

INGREDIENTS

10 whole Oreo cookies, crushed
40g unsalted butter, melted
360g cream cheese, room temperature
200g caster sugar
3 eggs
1 tsp vanilla
1/4 cup raspberry pureé

INSTRUCTIONS

1. Preheat oven to 170°C.
2. Prepare 8 cupcake cases (each of 1/2 cup size) and lay them on top of a small cookie tray.
3. Mix the melted butter and oreo cookies in a mixing bowl till bonded.
4. Divide the mixture evenly among the 8 cupcake cases (about 17g each). Wrap a glass into a plastic bag, and make use of the base to compact the crust.
5. Bake the crust for 5 minutes, then remove it to cool completely.
6. In one large mixing bowl, beat the cream cheese until light and fluffy.
7. Add in the sugar in a slow, steady stream and beat until just combined.
8. Add the eggs into the mixture one at a time, making sure that each addition is well-incorporated before adding another.
9. Add in the vanilla.
10. Pour the batter onto the baked crust till about 7/8 cup full.
11. Add 1 tsp of raspberry pureé on top of each cupcake and use a wooden skewer to swirl carefully through the cheese batter.
12. Bake for 10-15 minutes until just set.
13. Switch off the oven, leave the door slightly ajar, and let the cupcakes cool completely in the oven before removing.

Yield : 8 large cupcakes

Copyright from http://decadenze.com/blog/2007/04/25/raspberry-swirl-cheese-cupcakes/