Blueberry Cheese Cupcakes

Cheesy blueberry-flavoured cupcake with crunchy biscuit crumbs and roasted almond at the bottom. This gives a combination of smooth moisty as well as crumbly texture. The cupcakes are best served warm. Moreover, cupcakes are always suitable for any occasions. So give it a try.

Ingredients:

Base

3 pieces disgestive biscuit, crushed into crumbs

50g chopped almond, toasted

Cream Cheese Mixture

A: 250g Cream Cheese

3 Egg Yolks

100ml Milk

20g Plain Flour

B: 3 Egg Whites

30g Caster Sugar

C: 3 Tbs Blueberry Jam

Method:

1. Preheat overn to 180 degree Celsius.
2. Base: Combine biscuit crumbs and chopped almond. Place into 12 paper cups with approximately 3.8" or greater diameter.
3. Cream Cheese Mixture: Beat cream cheese and egg yolk until smooth. Add in milk, plain flour and stir well.
4. Whisk egg whites with caster sugar in a clean mixing bowl until soft peak is formed.
5. Mix whisked egg white into cream cheese mixture in 3 batches. Reserve 5Tbs of mixture and mix with blueberry jam.
6. Spoon the remaining of mixture into paper cups and follow with blueberry mixture. Swirl through with spoon for marble effect.
7. Place a bowl of water onto a baking tray. Bake in the preheated oven at 180 degree Celsius for 25 minutes or until cooked. Remove.

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