I have been eying for this cake for more than a year, yet didn’t have the courage to bake it — mainly because of a previous failure on cheese tart. Just as I was planning on things to bake, Ian requested for me to bake this, so here you have my first trial and successful cheese cupcake.

This recipe is actually quite good in terms of the amount of sugar used. I like to reduce the sugar content in most recipes. Naturally I reduced the original 30g sugar down to 20g. All who have sampled this cake agree that I should have kept to the original amount – what I had was a little less sweet enough. So, please keep to 30g, and if you have a strong sweet tooth, you should increase.

This recipe uses 4″ diameter paper cups, and although it says it yields 9 cups, I only got 6 in total. I guess we could use smaller paper cups, so that we can share it with more people.

BLUEBERRY CHEESE CUPCAKES RECIPE
INGREDIENTS
Cake Base
3 pieces digestive biscuits, crushed into crumbs (similar size to the nibbed almonds)
50g nibbed almonds, toasted

Cake Filling
250g cream cheese
3 eggs, separate yolk and white
100ml milk
20g flour
30g caster sugar
3 tbsp blueberry jam, and additional for decoration

METHOD
1. Preheat oven to 180C
2. Put biscuit crumbs and nibbed almonds onto the six 4″ paper cups

3. Cream cheese with yolks until smooth. Add in milk and flour, mix well.
4. On a clean bowl, whisk egg white with sugar until peak.
5. Fold egg white into cream cheese mixture in batches. Mix well.
6. Spoon the mixture onto the cups, reserve approx 5 spoons.
7. Add the blueberry jam into the reserved mixture. Mix well, now you have purple color batter.
8. Spoon the purple batter into the cups, stir with chopstick to form marble patterns.
9. Steam bake (by placing a bowl of water into the oven together) at 180C for 25 minutes or until cooked. Turn off oven, leave cake to cool in it for 1 hour.
10. Served warm and fresh.

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