Swirling in Raspberry

I had some raspberry purée sitting in the freezer compartment and it was nearing the expiry date. And so I went on a sort of rampage trawling the internet for any recipes requiring it. This recipe I found is meant for a full-sized cake but a sudden stroke of genius must have hit me; I decided to convert the recipe into cupcake portions instead.

Recipe: Raspberry Swirl Cheese Cupcakes


  • 10 whole Oreo cookies, crushed
  • 40g unsalted butter, melted
  • 360g cream cheese, room temperature
  • 200g caster sugar
  • 3 eggs, room temperature
  • 1 tsp vanilla essence
  • 1/4 cup raspberry purée


  1. Preheat oven to 170°C.
  2. Prepare 8 cupcake cases (each of 1/2 cup size) and lay them on top of a small cookie tray.
  3. Mix the melted butter and oreo cookies in a mixing bowl till bonded. Divide the mixture evenly among the 8 cupcake cases (about 17g each).
  4. Wrap a glass with a plastic sheet, and make use of the base to compact the crust.
  5. Bake the crust for 5 minutes, then remove it to cool completely.
  6. In one large mixing bowl, beat the cream cheese until light and fluffy.
  7. Add in the sugar in a slow, steady stream and beat until just combined.
  8. Add the eggs into the mixture one at a time, making sure that each addition is well-incorporated before adding another. Add in the vanilla essence.
  9. Pour the batter onto the baked crust till about 7/8 cup full.
  10. Add 1 tsp of raspberry pureé on top of each cupcake and use a wooden skewer to swirl carefully through the cheese batter.
  11. Bake for 10-15 minutes until just set.
  12. Switch off the oven, leave the door slightly ajar, and let the cupcakes cool completely in the oven before removing.

Yield : large cupcakes

The cupcake cases I used were about the size of 1/2 cup. If you are using the smaller cases which fit snugly into those 12-hole muffin pans, then you probably can make about 12 cupcakes. Just remember to adjust the amount of raspberry purée required, downwards. Also, take special note that the baked cupcakes should be kept away from the cool outside air as much as possible while cooling, otherwise it would sink in the centre. And, avoid putting too much pureé in the centre lest the same happens.

The cheese layer was a still a little soft and jiggly after cooling down; I think I could have baked it a little longer. But honestly, I quite liked this texture – soft and smooth like puddings, and best eaten straight out of the cupcake case with a dessert spoon!

Feel free to go ahead and make changes to the base of the cupcakes or even the raspberry purée. You might just create a cupcake which you can truly call your own.

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