Raspberry and Lemon Cheesecake Cupcakes

These cupcakes are very summery and extremely delicious. Sweet raspberries with a zesty zing – yum!

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Cupcake Ingredients:-

100g Caster Sugar

100g Butter, softened

120g Self Raising Flour

2 Tablespoons Cornflour

1 Teaspoon Baking Powder

2 Medium Eggs, beaten

3 Tablespoons Milk

Grated Zest 1 Lemon

Method:-

Heat the oven to 160c.
Beat together the butter and sugar until soft and creamy, then add the flour, cornflour, baking powder, lemon zest and eggs. Mix together well for one minute, making sure everything is combined. Divide the mixture between 12 cupcake cases set in a 12 hole muffin tin. Bake for 20 minutes or until golden brown and firm to touch.

Raspberry Syrup Ingredients:-
50g Raspberries
100g Caster Sugar
2 Tablespoons Water
Put the ingredients together in a pan and simmer over a medium heat, stirring to dissolve the sugar and cook the fruit. Heat for about ten minutes, stirring continuously, then sieve the fruit mixture into a clean pan, discarding the seeds. Bring the fruit mixture to a boil, continuing to boil rapidly for a few minutes until it is syrupy. Leave to cool before using.

Lemon Cheesecake Buttercream Ingredients:-
150g Butter, softened
250g Icing Sugar
2 Teaspoons Lemon Juice
1 Teaspoon Cream Cheese Icing Flavouring (I used LorAnn Oils) Or replace 50g of the butter with cream cheese.
Beat the ingredients together well for a few minutes until really soft and creamy

To complete the cupcakes:-
Brush some raspberry syrup over the top of each cupcake. Then make up some lemon cheesecake buttercream and swirl this over the top of each cupcake. Finish with a drizzle of the raspberry syrup over the top. You could also add some biscuit crumbs to make a cheesecake effect but you will need to add this immediately before serving as they will go soft on the buttercream.

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