Wednesday, May 25, 2011

White Chocolate CheeseCake Cupcakes with Raspberry Coulis

When I get some spare time, I love to watch baking shows.. and with technology making life more convenient, you can now download baking/cooking podcasts from iTunes and watch them anytime, anywhere. One particular podcast that I watch is The CupCake Show, and this post was the result of watching an inspiring episode about turning a whole pumpkin cheese cake into mini individual single serve cheesecake cupcakes.

I didn't use the recipe on this site, I came up with my one. Which turned out to be quite a delightful little mouthful!

And if I've said it once, I've said it a thousand times, us women love all things small.. cute and small!!

Here's another perfect example of how this is true!

White Chocolate Cheesecake Cupakes with Raspberry Coulis



1/2 packet Granita biscuits (Arnotts brand or any plain sweet biscuit)

25g butter cubed


250g cream cheese

1/4 lemon rind and juice

1/2 cup castor sugar

1 tsp vanilla

1/3 cup white chocolate buttons

1 egg

1/4 cup flour


1/3 cup frozen raspberries

1/4 cup castor sugar

1/4 lemon juice


Preheat oven to 180 degrees Celcius

1. Put the biscuits and cubed butter into a food processor and process until the mixture resembles moist bread crumbs.

2. Line mini cupcake trays with liners.

3. Spoon a teaspoon of the biscuit base into each of the liners and compress the mixture with the spoon.

4. Set aside and start making the filling by using an electric mixer to beat together, cream cheese, sugar and vanilla until light and fluffy.

5. Add in juice, rind and egg.

6. Put bowl to one side and melt white chocolate by placing a bowl ontop of a pot of water over a low heat, and stirring the white chocolate buttons until just melted. Take off heat and keep stirring until completely melted. (The chocolate will continue to melt even when taken off the heat.)

7. Add melted chocolate to mixture and mix again for another 30 seconds or until combined.

8. Gradually add sifted flour and mix for another 30 seconds.

9. Spoon mixture into the liners over the biscuit base.

10. Put in oven for about 10 minutes or until the tops start to crack and when you press in the centre of the cupcakes, it feels springy.

11. Allow to cool in the tray for about 10 minutes, then take out and place on a flat baking tray and chill in the fridge for about 20 minutes.

12. Make the coulis by putting a tablespoon of water into a pot, along with the raspberries and the sugar. Leave to simmer over a low heat, stirring occasionally.

13. Once the raspberries are no longer whole and everything has stewed down into a thick liquid, squeeze the lemon into the raspberries and stir. Leave to simmer again for another 2 minutes. Take off heat.

14. Just before serving, take the liner off the cupcake and spoon the coulis over the top.

Note: The great thing about these cupcakes is that you can freeze them, and later on, when you feel like eating one, just take out of the freezer and defrost for about 20 minutes, and then spoon on coulis.



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