Cream cheese cupcakes

Ingredients:
Crushed digestive biscuits- 50 gms or 13 to 15 biscuits,

white granulated sugar- 1/2 tbsp,
Butter melted- 2 to 3 tbsp,

Fillings:
Full fat cream cheese- 1 ounce or 226 gms,
White granulated ( powdered ) sugar- 1/2 cup or 65 gms,
Salt-a pinch,
Egg -1 ,
Lemon zest-1/4 tsp,
Sour cream-1/4 cup or 60ml.

Method:
Line 9 muffin cups with paper liners.
Pre heat oven to 300 F or 150 C.
For crust:
Crush the biscuits in a plastic bag with a rolling pin.

Take out in a bowl and add sugar and melted butter.

Press a heaping tbsp of crumbs on to the bottom of the 9 muffins.

Cover with a plastic and put the fridge while you make the filling.

Filling:
In a bowl of your mixer,beat the cream cheese on low speed until creamy and smooth.( dont over beat.

Add sugar and salt and beat on low speed until combined.

Scrape down the sides of the bowl as needed.
Add the egg,beating until  incorporated.

Add vanilla essence,lemon zest and sour cream and beat until incorporated.

Take out the crust from the fridge and evenly divide the filling among the 9 muffin cups.

Bake for 20 to 22 minutes or until firm but the center is a little wobbly.

Remove from oven and place on wire rack to cool completely ( 1/2 hour).

Cover and put in the fridge for  3 hours or overnight to set.

To take out  from the muffin pan use a small knife and then gently peel off the paper liner and place on your serving plate.

Serve with fruits or drizzle melted chocolate .
It can covered and stored in the fridge for several days.

Makes 9 cupcakes.