Cranberry ripple cheese-cupcakes

These one-portion puds have a sharp ripple of cranberry to cut through the sweetness

Recipe uploaded by

Barney Desmazery

7 ratings 5

Recipe by Barney Desmazery

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Tested

Difficulty and servings

Makes 12

Preparation and cooking times

Prep 20 mins

Cook 40 mins

First make the ripple by putting the cranberries and icing sugar into a shallow pan and cooking down over a mediumhigh heat for 10 mins until the berries collapse into a thick and sticky sauce. Turn off the heat and leave to cool.
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 muffin cases. Crush the biscuits in a plastic bag or whizz in a food processor, then mix with the melted butter. Divide between the muffin cases and press down with your fingers. In a separate bowl, mix the soft cheese with the flour, sugar and vanilla extract, then gradually beat in the eggs and yolk until smooth. Ripple the berry mix through the cheese, being careful not to over-mix. Spoon the mix into the cases and smooth the tops with the back of the spoon. Bake for 30 mins, leave to cool, then chill in the fridge until completely cold.
To serve, peel the cases off the cakes, if you like, then dust with icing sugar. Serve piled up on a nice dish for everyone to help themselves.

412 kcalories, protein 6g, carbohydrate 44g, fat 25 g, saturated fat 14g, fibre 2g, sugar 31g, salt 1 g

Recipe from Good Food magazine, January 2010.

Latest comments and suggestions

parma888

12 December 2009

parma888 rated and commented on this recipe

Worked just like the pictures and tasty too. Be careful not to put too much biscuit base in. I used normal size muffin tins and there was so much cheesecake filling left over. Could have made double the amount.

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Gbobs

15 December 2009

Gbobs rated and commented on this recipe

Same for me there was too much biscuit base but my goodness they were absolutely delicious. Without a doubt will make them again they were so lovely

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lesley

22 December 2009

lesley commented on this recipe

Maybe american muffin tins are way smaller than uk ones - I doubled the mixture to make 24 and had enough mixture left over to make a thin 9 inch cheesecake...

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amanda

17 May 2010

amanda commented on this recipe

Would this recipe work with rasberries instead of cranberries?

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Wellie

05 September 2010

Wellie rated and commented on this recipe

Made them with frozen raspberries. Tips - cut sugar as their sweeter (didn't measure, just to taste) & strain to remove seeds. Ended up with raspberry left over so have frozen it in ice cube tray, for next time. They were for a charity bake sale at work and went down a treat.

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tails83

08 November 2010

tails83 commented on this recipe

I made these at the weekend, couldn't find cranberries though so used raspberries and they were delicious. I agree though with the other comments, there was way too much leftover. I made 18 cakes but still had about half left over. wish i had frozen it too.

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Neli Ban

08 January 2011

Neli Ban commented on this recipe

These were delicious! I'm not into sweet stuff normally, I made them for a dinner party and everybody loved them, including me! Over-indulged!!!

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burnt.baked.bean

22 March 2011

burnt.baked.bean rated and commented on this recipe

These are AMAZING! I used frozen raspberries instead of cranberries....delicious! I found the mixture was a perfect amount to fill 12 muffin cases...although next time I make them I will use cupcake cases as 1/2 a muffin case portion was sufficient for most people.

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V.Geo

08 September 2011

V.Geo rated and commented on this recipe

MUST HAVE THEM....This is one of the best desserts i made. EVERYONE loved it!! giam giammm

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heatherbell

21 December 2011

heatherbell commented on this recipe

Made these for a dinner party and they went down a treat! Took the above advice and saved some digestive mix, glad I did as I had a fair bit of cheesecake mix left over after filling 12 muffin cases. Ended up being able to make 17 full muffin cases. No complaints at having more than expected!

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Adda

04 January 2012

Adda commented on this recipe

I think this is a convenient and delicious recipe, but instead of using blueberries use cherry and stay well

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karin

07 March 2012

karin rated and commented on this recipe

I've made this a number of times, and everybody loves it. Good for coffee or as a dessert. However, I always used a berry mix as I couldn't get cranberries. Works just as well. However, I find that overall, the biscuit base mix as well as the cheese mix usually is too much for a 12 hole muffin tin, so I fill a couple of ramekins as well.

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freshCream

01 January 2013

freshCream rated and commented on this recipe

Just made this yesterday with my little girl - its a quick one to make, and easy too. I didnt have enough cheese so I made up the rest with double cream but I was still short by about 150 grams. I also only had 300 grams cranberries so just used that, and added a bit of lemon juice to the final mixture as I love a hint of lemon in desserts. I used two eggs and no extra yolk (hate waste). After all these changes I still managed to get 22 cupcakes, and they were pretty to look at and tasty too. I agree with the other readers, start with less biscuit mixure, you can always make more if u need it (I had a bit left over). It isn't an irresistible recipe, nice but nothing to rave about, and also requires too much sugar to sweeten it; so I'm giving it four stars. If I didnt have a glut of cranberries needing to be used up I'd not make it again.

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