Mini Cream Cheese Cupcakes

Whenever I tell my son that I'm making cupcakes, it works magic each time. Not only he stops all his mischief for my required time, but also does whatever activities I whis him to perform with a smile in his face which reads like "just let me get my hands on these cakes and I will be back to my usual self."
These mini Cream cheese cupcakes has been made soft and fluffy by air being whipped into it. As for this cotton soft cheesecake, it really does live up to it's name, it's so light and melt in mouth. These mini cheese cupcakes were an instant hit with my guests. One of the best cupcakes I have ever had. 

Serves: 12 mini cupcakes, Preparation time: 10 minutes, Baking time: 15-20 mins

Ingredients:
For the Bottom Crust:
18 Digestive Biscuits
4 tbsp Butter, room temperature
2 tbsp Sugar
Small pinch of salt

For the Batter:
350 gms Cream cheese, softened
2 Eggs, room temperature
3/4 cup granulated Sugar
1 tsp Vanilla essence

Method:
Place digestive biscuits in a ziplock bag and crush with rolling pin to make fine crumbs. Now pour this into a mixing bowl, pour melted butter, sugar and pinch of salt. Now quickly stir with a fork to mix it thoroughly. Place 1 tbsp biscuit crumbs into the bottom of each prepared mini cupcakes. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner for a firm set. Bake for 6-7 minutes and let these cool completely before pouring cream cheese batter.

To prepare the Cream Cheese Batter: 

Pour cream cheese in a big mixing bowl and beat on low speed for 2 minutes, gradually add sugar and beat for a minute. Add the eggs, one at a time, after each addition. Add vanilla drops and give a nice stir. Pour the cheesecake batter on cupliners, filling each 3/4 full. Pour 1 tbsp Cranberry sauce in between and swirl to spread it out. Bake in the pre-heated Oven (170 Degree Celsius) for 12-15 minutes. When these are set, remove from the pan and cool completely on wire rack. Later you can store them in refrigerator. 


For Cranberry Sauce: 



120 gms Dried Cranberries
Juice of 1 Orange 
1 tsp grated Orange rind
1 cup Caster Sugar (adjust according to your taste)
1 cup Water

Process to make the Sauce:
Pour all the ingredients in a pan on low heat with initially just 1/4 sugar. Just bear in mind dried Cranberries are often already sweetened, you can always adjust the sugar level later. Heat gently until the sugar has melted. Cover and simmer gently for 10-15 minutes, until the cranberries have released their juices and the sauce has started to thicken. 





User Comments & Tips:



Since I used mini cupliners, so kept checking them after 10 minutes. These are basically very soft textured cupcakes so better check once the baking time crosses initial 10 minutes
This is very versatile recipe , so feel free to add any sauce of your choice in the center.