Blueberry cheesecake cupcakes!

These are easy to make, but take a little time, and they can be made with berries or fruit of your choice, not only blueberries. The most important thing is to get the timings right, so you don't spend unnecessary time waiting for things to cool or set.
This is what you'll need:

- 100g softened unsalted butter
- 100g caster sugar
- 100g self raising flour
- 300g berries or fruit of your choice
- 600g softened philadelphia (NOT light)
- ½ cup icing sugar
- 1tsp vanilla extract (NOT essence)
- 6 leaves of sheet gelatine
-2 eggs

The first thing you will want to do is soak the gelatine in cold water. Put the berries or fruit of your choice in a small saucepan with a ¼ cup of icing sugar and a ¼ cup of water. Bring to the boil, then blend up and whisk in 3 of the gelatine leaves. Leave to cool.


Make the cupcake base by creaming the butter with the caster sugar, then mixing in the eggs and vanilla and lastly fold in the flour. Pour this into the paper cupcake moulds. Only put a small teaspoon into each one. Bake these at 180 degrees, they bake up in 5 minutes and look something like this.

Let the cupcakes cool and then pour a tablespoon of the fruit mixture into each one. Reserve 2-3 tablespoons of it for later. Put the cupcakes into the fridge to set for 10 minutes. While they cool, prepare the cheesecake filling. Warm up the reserved fruit filling and melt the remaining sheets of gelatine into it. Stir the cheese with a ¼cup of icing sugar. Mix the two together well.


Fill the cupcake moulds with the cheesecake filling to the top, decorate to your liking and then leave in the fridge to set for a couple of hours. I decorated mine with edible sugar flours, glitter and stars.

Enjoy!