If you like cupcakes, raspberry and cream cheese frosting - these are killer cupcakes. Possibly give you a heart attack with so many calories - and certainley add a few inches to the waistline.
These were a bit of an invention at the weekend - and it worked really well.. but fairly serious in the calorie stakes !
I'm really not sure I should post the cake mix part of the recipe, as it came from Primrose Bakery Cupcakes book. See the recipe for Raspberry cupcakes. Basically, it's a vanilla cupcake mix with three tablespoons of raspberry jam swirled through before being put into the paper cases. After baking (once cool) you are supposed to make a little hollow and put in a teaspoon more of jam before icing with a white chocolate buttercream. It IS however better than their standard vanilla recipe - though that's not too bad.
I deviated from the recipe somewhat. I used the recipe for the sponge part - but divided it between 15 cases instead of the recommended 12 in a cupcake mould. Before cooking, I put a spoonful of white chocolate cheesecake mixure on top of that. The result of which was a moist, sweet (but not overly so) cupcake with a real rich cheesecake type tang.
I think I went a bit overkill - as on top of that, I slathered a raspberry cream cheese frosting. the frosting was really just a basic cream cheese frosting with plenty added raspberry jam and icing sugar until the consistency came together. It set well - with a soft shiny sheen. There is no food colouring in the icing - it's only the raspberry jam that has given it the colour. Stupidly, I've managed to delete my image of the frosted cupcake - so you'll need to make do with one on the cooling rack pre-frosting !
140g cream cheese
60g caster sugar
1 large egg
1 tsp vanilla extract
100g chopped white chocolate
beat above ingredients slowly together until well combined. Stir in chocolate chips / chunks.
I'd recommend trying the cheesecake part on top of your favourite cupcake mix :-) Take care to cook until only just set or it's ruined..