Red velvet cheesecake cupcakes

Ingreadient

• 230g full-fat cream cheese (we used Philadelphia)
• 100g icing sugar
• 1 medium free-range egg
• ½ tsp vanilla bean paste
• Squeeze of lemon juice
• 4 tbsp plain flour
• 310g plain flour
• 310g caster sugar
• 1 tsp bicarbonate of soda
• 1 tsp fine sea salt
• 2 tbsp cocoa powder
• 35ml cooled espresso coffee
• 200ml buttermilk (see tip)
• 220ml vegetable oil
• 3 medium free-range eggs
• 1 tsp white wine vinegar
• 1 tsp vanilla bean paste
• 1 tsp red food colouring (we used ProGel)
• 300g full-fat cream cheese
• 6 tbsp icing sugar
• 2 x 12-hole muffin tin lined with paper cases (double up the cases to help the paper keep its shape and colour)

Instruction

1. Heat the oven to 180°C/160°C fan/gas 4. For the cheesecake filling, combine all the ingredients in a large mixing bowl until smooth – be careful not to over-mix. Set aside (see tip).
2. Make the cake in a separate large bowl. Mix the plain flour, caster sugar, bicarb, salt and cocoa powder. In a large jug, whisk the espresso, buttermilk, oil, eggs, vinegar, vanilla bean paste and food colouring. Pour the wet ingredients over the dry ingredients, then mix together quickly.
3. Fill each paper case between a third and a half full of cake mixture, then add 1 heaped tbsp of the cheesecake mix, being careful to leave some cake batter showing at the edges (see tip). Top with the remaining red velvet batter to conceal the cheesecake mix, then bake for 20-25 minutes.
4. Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely.
5. Mix the icing ingredients until smooth and combined, then spoon on top of the cakes and use the back of a spoon or small palette knife to create an attractive swirl. Alternatively, put the icing in a bag and pipe it onto the cupcakes for a more uniform look.