RASPBERRY CHEESECAKE SWIRL CUPCAKES

I made these cakes as a late - not my fault it was late, he was in Malaysia on the actual day - Fathers Day present, and as it was the first recipe I'd pretty much made up myself I was rather impressed with how they turned out. The only downside is because of the cheesecake swirl and the raspberries the mixture is rather moist so you have to be really watchful in case they burn... alternatively you could make up a vanilla brownie version, which would make the cooking simpler.

CUPCAKES

2/3 cup of sugar

1 1/2 cups of plain flour

1/4 tsp baking soda

1tsp baking powder

1/4 tsp salt

2oz of butter

1 egg

1/4 cup of milk

3/4 cup of buttermilk

3/4 cup of raspberries

CHEESECAKE SWIRL

4oz cream cheese

1/8 cup of sugar

egg yolk

1/4 tsp vanilla

FROSTING

whipping cream

raspberries/white chocolate

Mix dry ingredients together in bowl. In a separate bowl mix butter and egg, then add milk and buttermilk. Add the wet mixture to the dry mixture until just combined. Toss the raspberries in 1tbsp of plain flour and fold into mix. For the cheese cake swirl beat softened cream cheese, sugar, egg yolk and vanilla until smooth. Half fill cake cases with cupcake batter, add a tsp of the cheesecake mix and then cover slightly with more batter and gently swirl. Bake at 175˚C for about 25 minutes, or until an inserted tooth pick comes out clean.

Whip the cream with a whisk until stiff and layer on top of cakes once cooled. Top with raspberries or grated white chocolate.

FERN