Blueberry and Cherry cheesecake cupcake recipe - Best Cheesecake & Cupcake combo!

This is a step by step video on how to make Blueberry and Cherry Cheesecake Muffins (cupcakes). They are actually incredible and worth the effort and consist of 3 parts; the crumb base, the cheesecake filling and the cake batter.

For the cake:

• 1 tsp baking powder (if using plain flour double the baking powder),
• 6 tbsp cherry jam
• 60ml/1/4 cup oil,
• 115g/1/2 cup caster sugar,
• 1 egg (room temp),
• pinch salt,
• 250g/2 cups self-raising flour,
• 1 handful washed blueberries,
• 240ml/1 cup milk,

For the Filling:

• 170g/3/4 cup cream cheese- at room temp,
• 55g/1/4 cup caster sugar

For the base -1 regular pack of biscuits (perhaps digestives or shortcake biscuits), 55g/1/4 cup butter (You may not need all of it for the case. Put any left over butter in the cake batter)

Tips: ideally store in an air tight container in the fridge (they'll keep for 2-4 days), have all the ingredients at room temp, pre-heat your oven, wash your blueberry's and pat dry before use. If you have an oven that runs cool, increase your oven temp by 10-15 degrees. If your oven runs too hot, turn the temp down or if they're browning on top too soon, place some baking paper LOOSELY over the top of your muffin tray.