Raspberry swirl cheesecake cupcakes

This is the first cupcake I ever bake. I haven't even bought some beautiful cupcake liners yet. The reason why I chose this recipe was because of the beautiful swirls on the cupcakes. I'm an artistic person so it was fun for me to make the marbling with raspberry puree. The cupcakes were delicious but they were not as pretty as the one shown on the recipe. I like the freshness and tartness of the raspberries on the cheesecakes.

Not sure why my cupcakes looked quite puffed on the edge and sunk in the centre. Also, they looked more yellowish than the one in the recipe. It could be because the ingredients do not work perfectly when I divide everything by 4 or I didn't use the slow bake function of the oven.

Yield 8 cupcakes

Ingredients

For crust

5 digestive biscuits

20g unsalted butter, melted

0.75tbsp sugar

For raspberry swirl

1/4 box fresh raspberries

1/2 tbsp sugar

For filling

225g cream cheese, at room temperature

0.375 cup sugar

pinch of salt

1/4 tsp vanilla extract

1 large egg, at room temperature

Directions

1. Preheat the oven to 160C. Line cupcake pan with paper liners.
2. Crush the digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). In a small bowl, combine the crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Put 1 tbsp of the mixture into the bottom of each cupcake liner and evenly press the crumbs down by the bottom of a glass. Bake until just set, 5 minutes. Transfer to a cooling rack.
3. To make the raspberry puree, combine the raspberries and sugar in a food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
4. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in sugar until smooth. Mix in the salt and vanilla. Beat in the egg and mix well.
5. To assemble, spoon 3 tbsp of the cheesecake batter over the crust in each cupcake liner. Dot a 1/2 tsp of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or wooden skewer to lightly swirl and create a marbled effect.
6. Bake until the filling is set, about 22 minutes. Transfer to a cooling rack and let cool to room temperature. Transfer to refrigerator and let chill for at least 4 hours before serving.

Adapted from

http://annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/