Alice in Cupcakeland

These cupcakes are gluten free,contain fresh fruit - you could almost pretend they were healthy if they weren't really just mini baked cheesecakes! They can be frozen too, so they're great to make in advance and then just pull out the night before you need them :)

Ingredients

1 1/2 c sugar
710 g light cream cheese, softened
1 tsp vanilla essence
4 eggs
1 1/2 c raspberries (frozen is fine - just thaw them first)

Preheat oven to 176C and line 2 x 12 hole cupcake tins.

In a large bowl, use a hand mixer to blend the sugar, cream cheese, and vanilla. Add eggs to cream cheese mixture one at a time and blend after adding each egg.

Fill the cupcake liners 3/4 of the way full with cream cheese batter and divide the raspberries evenly between the 24 cupcakes by sprinkling them on top and pushing them in lightly.

Bake for 25 minutes. Remove from oven and let stand for 5 minutes.
Note: A well will form in the middle of each cupcake - this is fine!

Turn the oven up to 230C, you'll put the cupcakes back in once you've added the topping!

Topping

235 g light cream cheese
1/4 c sugar

Beat the ingredients together, then place a dollop in the centre of your cupcakes. Return the cupcakes to the oven, and bake for 5 minutes.

Remove from the oven, and let them cool for a while. Once cool, pop them in the fridge and let them set for about an hour before eating.

These cupcakes need to be kept refrigerated.