Cup Cakes

Two years ago my cousin bought this book  and since then I have baked quite a few cupcakes from this book and there is going to be more baking. My cupcakes pictures in facebook always gets lots of likes so I assume it looks good and I gotta admit it tastes pretty good. :-)  Have circulated my cupcakes among my friends and I have had good comments. I am uploading recipe for one of the cupcakes I baked recently and took it to my friends party. It was a hit. Hope you will like it too.

For some reason, I seem to get more cup cakes than dozen as mentioned on this book. I usually use only half of the stuff. Here is the picture of my cupcake.

                                              

Baked cheesecakes

125 g (4/2) digestive biscuit crumbs (I break  the biscuits into small pieces and crush them with rolling pin)

5 tbsp unsalted butter, melted ( microwave for about half a minute)

450 g (1lb) ricotta cheesse

450 g (1lb) cream cheese, softened

2 tsb vanilla esssence

175 g (6 oz) icing sugar, sieved

3 eggs

150  g (5 oz) fresh blueberries

Preheat the oven to 160 degree C (325F/ Gas mark 3). Place12 paper baking cases in a muffin tin.

Put the digestive biscuit crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cases, pressing firmly into the bottom. Chill until set.

In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla and icing sugar blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into the cases.

Bake for 25 minutes. Remove tin from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until time to serve. Serve topped with blueberries/

Store covered for up to 2 days in the refrigerator.

Enjoy