Cranberry ripple cheese-cupcakes

Cranberry ripple cheese-cupcakes

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
412
protein
6g
carbs
44g
fat
25g
saturates
14g
fibre
2g
sugar
31g
salt
1g

Ingredients

  • 250g digestive biscuits
  • 100g butter, melted
  • 600g soft cheese
  • 2 tbsp plain flour
  • 175g caster sugar
  • dash vanilla extract
  • 2 eggs, plus 1 yolk

For the ripple

  • 400g cranberries, fresh or frozen
  • 100g icing sugar, plus extra for dusting

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, January 2010

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Comments

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freshcream's picture
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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.

karinannapfetzer's picture
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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.

veneno's picture

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

heatherbel1's picture

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!

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

karen260888's picture
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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.

neliban's picture

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!!!

tails83's picture

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.

wellybeth@aol.com's picture
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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.

amanda1982's picture

Would this recipe work with rasberries instead of cranberries?

lesleyharrison's picture

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...

ghensler's picture
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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

jcheong's picture
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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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