When I first read the title of this recipe I thought that the cream cheese was going to be incorporated into the mixture. It was a surprise to see that it was just not the case. The cupcake recipe itself is very simple and equally delicious. The cake turns out soft and lovely. When it comes to taking a bite it is a wonderful sensation to have the cheese cake taste followed by the berry.
One thing that I would like to say is that I have also made this recipe without using the custard powder. I doubled up the amount of flour instead.So if you happen not to have any custard powder at home don't be too bothered.
100g butter, softned
½ cup sugar – 100g
4 small eggs
½ cup plain flour – 75g
½ cup custard powder – 75g
1 tsp baking powder
½ cup cream cheese
Pre-heat oven to 185oC/175oC fan assisted oven. Grease and flour 10 individual cake or muffin tins.
Cream butter and sugar until pale then beat in the eggs. Stir in sifted dry ingredients.
Spoon part of the mixture into prepared tins so that they are ½ full. Top with a teaspoonful of cream cheese and a couple of raspberries. Cover with remaining cake mixture.
Bake for 20 minutes or until springy to the touch.
Ice with pink icing.
1 cup icing sugar
1 tblsp lemon juice
1 drop red food colouring
Mix all ingredients with just enough hot water to form a smooth, flowing icing.