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Raspberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes

Recipe by Chiara Turilli 
 
Makes 24 Cupcakes
Vanilla Sponge
1 cup flour
1 cup Selati Castor Snow
2 tsp baking powder, heaped
1/2 cup butter, melted
1/2 cup lukewarm water
1 tbs vanilla extract
5 eggs, separated
24 cupcake red cases
 
Raspberry Cheesecake Hidden Center
1 tub cream cheese
1 tbs flour
1 tsp vanilla extract
1 tbs Selati Castor Snow
1 cup raspberry jam
Marshmallow Topping
3 egg whites
1/2 tsp cream of tartar
1 cup Selati Castor Snow
1 tsp vanilla extract
1/2 cup water
1 tbs glucose syrup
 
Cupcake Decor
1 punnet fresh raspberries
1 box of Shortbread biscuits, crushed
1 tbs vanilla extract
1/4 cup butter, melted
 
Vanilla Sponge with Raspberry Cheesecake Hidden Center. In a large bowl; mix the flour, castor sugar, and baking powder. Add the butter and water and whisk until smooth. Mix in the egg yolks and vanilla extract until combined. Whip the egg whites until stiff peak stage. Fold them into the mixture, in three parts. Once the egg whites are combined, the mixture should be fluffy and creamy. Pour the mixture into the cupcakes cases, only 3/4 cup full. In a separate bowl, mix the cream cheese, flour, vanilla extra and castor sugar until smooth. Spoon 1 tbs of the cheesecake mixture into the center of each cupcake followed by 1 tsp of raspberry jam. Bake the cupcakes at 180’ for 15 minutes, until golden brown.
Set them aside and allow to cool.
 
Marshmallow Topping
In a small pot, heat the castor sugar, water, and vanilla extract. Brush the sides of the pot with a wet paintbrush to get rid of crystals. Once the castor sugar has dissolved, mix in the glucose syrup.
Using an electric mixer, beat the egg whites and the cream of tartar until soft peak stage.Gradually pour in the hot syrup with the mixer still running. Beat on a high speed for 7 minutes or until marshmallows becomes really thick and glossy. Using a spatula, fill a piping bag with a smooth nozzle and set aside.
 
Cupcake Decor
Using a rolling pin, crush the biscuits roughly. In a bowl, mix butter and vanilla into the crushed biscuits and set aside. Choose two raspberries for each cupcake.
 
Assemble the Cupcakes
Pipe the marshmallow, holding the piping bag directly above the cupcake, push and press the piping bag to resemble a luscious dollop of marshmallow with a flick. Using a paint brush, dust the raspberries. Sprinkle the biscuit crumbs on the topping and place two gold dusted raspberries next to the flick.

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