Daniel's friend, Kelsey, celebrated her 19th birthday last Friday, and it's kind of a fact that I will now bake cupcakes for his friends on their birthdays. For her birthday, she wanted something with raspberries and white chocolate, so I decided that raspberry cheesecake cupcakes would be perfect.
Ingredients:
1 1/2 cups crushed chocolate graham cracker crumbs
5 Tbsp butter, melted
2 (8 oz.) packages of cream cheese
3/4 cup sugar
4 eggs
2 Tbsp self-rising flour
1 Tbsp vanilla extract
frozen raspberries, thawed
1 oz. block of white chocolate
1. Preheat your oven at 350 degrees. Line a cupcake tin with about 16 cupcake papers. Mix together the graham cracker crumbs and the melted butter. Fill the bottom of each cupcake paper with 1 Tbsp of the mixture, then pack down tightly with clean hands.
2. In a large bowl, beat together the cream cheese and the sugar until well blended. Add the eggs one at a time until incorporated, then add the flour. Lastly, blend in the vanilla extract. Fill the cupcake papers with the cheesecake batter, then place about 4 or 5 thawed raspberries into the batter.
3. Bake for about 20 minutes, or until the tops are slightly golden. Refrigerate for 2 hours, then shave off curls of the white chocolate on top of each cupcake.
YUM!
