Cheesecake Cupcakes Serves

Cheesecake Cupcakes

Serves: Makes 12 Prep time: 15 minutes Cooking time: 25 minutes Ingredients: 125 g digestive biscuits, finely crushed 75 g butter, softened 450 g ricotta 450 g cream cheese 100 g goat’s-milk cheese 2 t vanilla extract 175 g icing sugar, sifted 3 free-range eggs melted chocolate, for icing fresh strawberries, for serving COOKING INSTRUCTIONS Preheat the oven to 160ºC. Mix the crushed biscuits and softened butter. Line a 12- muffin pan with baking cups and press the biscuit mixture into the bottom of the cases to form bases. Refrigerate until set. Beat the cheeses, vanilla extract and icing sugar until smooth. Slowly add the eggs while continuing to blend. Spoon the mixture into the baking cups. Bake for 25 minutes. Remove from the oven and leave in the pan for another 5 minutes before removing to cool completely. To decorate: Pour some melted chocolate onto each cupcake and decorate with fresh fruit.

Chai cupcakes with marshmallow frosting Makes 12

125g Stork Bake 150g castor sugar 1 tsp vanilla extract 2 eggs 1 cup self-raising flour 1/2 cup milk 1 tsp chai spice*

Marshmallow frosting 2 egg whites 1/2 cup castor sugar 1 tsp vanilla extract

Cream the margarine, sugar and vanilla together until light and fluffy. Gradually add the eggs and beat well. Sift over the flour and spices and beat again. Spoon into a muffin tin lined with cupcake wrappers and bake at 180C for 12-15 minutes or until golden and a skewer comes out clean. Make the frosting by whisking the egg whites in a heatproof bowl until soft peak stage. Add castor sugar and whisk over simmering water until the meringue is hot to the touch. Remove from the heat and beat on high with a hand mixer until cool. Whip in the vanilla. Place in a piping bag and pipe onto cupcakes immediately.

*TIP: To make the chai spice mix, combine 1 tsp each of ground cinnamon and cardamom then add 1/2 tsp ground ginger, 1/4 tsp each of ground cloves, ground nutmeg and ground white pepper. Store in a sealed jar. I like to grind the whole spices myself in a spice grinder or pestle and mortar as the flavour is far more punchy than the store-bought ground stuff.

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