Cranberry Ripple Cheese Cupcake

This is the first time I've baked a cheesecake in a individual cupcases! It is so easy to serve to guest and everyone adore it especially my kids >.<" I only managed to eat one mini one, the rest are all wiped off by family members and friends :)

Ingredient (approx 15 medium sizes)

• 200gm digestive biscuits
• 50gm butter, melted
• 500gm cream cheese, softened
• 1.5 tbsp plain flour
• 120gm sugar
• 1 tsp vanilla paste
• 2 eggs

For the ripple :

• 300gm fresh cranberries
• 75gm icing sugar

Method

1. Put cranberries and icing sugar in a saucepan. Cook over medium heat for 10mins until the mixture is thick and sticky. Cool down completely.
2. Crush biscuits till fine. Mix with melted butter evenly.
3. Line cupcake tin with cases. Scoop 20gm biscuit into the cases and press down using your fingers. 
4. With a electric whisk, beat cream cheese, plain flour, sugar and vanilla until well combined.
5. Beat in eggs gradually until light and creamy.
6. Fold in cranberries. Do not overmix.
7. Spoon mixture into cases. Bake in preheated oven at 180 deg cel for 30mins. Cool completely. Chill overnight before serving.

Recipe source : Good Food Magazine  Jan 2011