This is a step by step video on how to make Blueberry and Cherry Cheesecake Muffins (cupcakes). They are actually incredible and worth the effort and consist of 3 parts; the crumb base, the cheesecake filling and the cake batter.
Give this recipe a try!
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For the cake – 250g/2 cups self-raising flour, 115g/1/2 cup caster sugar, 1 tsp baking powder (if using plain flour double the baking powder), pinch salt, 1 egg (room temp), 60ml/1/4 cup oil, 240ml/1 cup milk,1 handful washed blueberries,6 tbsp cherry jam
For the Filling – 170g/3/4 cup cream cheese- at room temp, 55g/1/4 cup caster sugar
For the base -1 regular pack of biscuits (perhaps digestives or shortcake biscuits), 55g/1/4 cup butter (You may not need all of it for the case. Put any left over butter in the cake batter)
Tips: ideally store in an air tight container in the fridge (they’ll keep for 2-4 days), have all the ingredients at room temp, pre-heat your oven, wash your blueberry’s and pat dry before use. If you have an oven that runs cool, increase your oven temp by 10-15 degrees. If your oven runs too hot, turn the temp down or if they’re browning on top too soon, place some baking paper LOOSELY over the top of your muffin tray.
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