Blueberry Cheese Cupcakes

I was very much drawn to the cuppies when I saw them at j3sskitc3n.

Thanks j3sskitc3n. These little cheese cupcakes are great. I made the first time on 29 December and it yielded only 9 and there are four little 'supporters' of my bakes at my niece's place. Definitely not enough to satisfy anybody.

These photos were my second bake on 30 December .... ooohhh lah lah.... they look so sinfully tempting ..... Don't believe me ... try it out and you will agree with me, you will certainly want more.

These were my first attempt - didnt jaga close enough so it was a little over-done, hence you see the 'earthquakes' on top of the cake. BUT still good that's why I made bake my second batch immediately the following day.

Thanks to j3sskitc3n for sharing this great cake ... we all love it.

Ingredients:
Base:

3 pieces digestive biscuits, crushed into crumbs
50g chopped almond, toasted

Cream Cheese Mixture:
250g cream cheese
3 egg yolks
100ml milk
20g plain flour
3 egg whites
30g caster sugar
3 tbsp blueberry jam

Method:
Preheat oven to 180 degrees celcius.

BASE:
Put biscuit crumbs and chopped almond into 9 paper cups with 4" diameter.

CREAM CHEESE MIXTURE:
Beat cream cheese and egg yolks until smooth. Add in milk, plain flour and stir well.

Whisk egg whites with caster sugar in a clean mixing bowl until soft peak forms.

Mix whisked egg whites into cream cheese mixture in 3 batches.

Spoon mixture into paper cups.

Place a small bowl of water onto a baking tray with the cupcakes. Bake in the preheated oven for 25mins or until cooked. Turn off heat. Leave cupcakes to cool in oven with door ajar for 1hr then remove.

Top with blueberry jam.

Chill in fridge for a couple of hours before serving.