Gluten Free Caramel Cheesecake Cupcakes Resepi Jauh From UK

ASSALAMUALAIKUM dan selamat petang untuk pengunjung yang tak pernah jemu2 singgah disini dan meninggalkan jejak, terimakasih banyak2. InsyaALLAH kak Noor akan menjejaki kalian don worry!!

ALHAMDULILLAH hari ni akak mencuba resepi dari jauh nunnnn di UK sana iaitu dari anak sulung kak Noor yang sedang tersenyum tu, semalam ada calling dari UK, dia tanya mama dah try ke resepi yang Ejah bagi tu?? hahaa mama nya ni asyik malas je, tapi sebab ada tefon tu terus pagi ni rajin dan bersemangat untuk buat cupcake ni

Thanks kakak bagi resepi ni memang sedap sangat adik2 semua suka, bapa pun suka pendekata semua orang suka lah, nanti bagi lagi resepi yg nyaman2 ok

Tak susah pun sebenar nya walaupun agak banyak songeh sikit sebab banyak step dia tu, resepi ni pun anak akak ambik dari SINI  dan kak Noor panjangkan lagi di blog ni harap faham lah semua nya ya, walaupun bukan bahasa ibunda kita, ala akak lagi faham tak kan adik2 semua tak faham kan, lagi pun bahasa masakan  ni mudah difaham so don worry lah memang senang je..

Base: 
150g packet of gluten free biscuits (I used Orgran Gluten free biscotti classic choc)
100g butter (melted)
Cheesecake:
500g cream cheese (2 packets)
2 eggs
1/2 cup sugar
Caramel:
190g caramel (1/2 tin)
1/4 cup cream
1tbs golden syrup
If you can’t find the tinned caramel, you can just used condensed milk and turn it into caramel.

The recipe makes 12 cupcakes with enough for 4 mini cupcakes if you really scrape the bowl.
Preparations
1. Preheat oven to 175 deg C
2. Line 12 cupcake tin with papers. I used aluminium foil ones with the paper inside after a couple of suggestions on other blogs for best results. My mini sized ones were just paper though and they came away fine.

Biscuit base
3. Process the biscuits in a food processor * kak Noor guna lebihan biscuits raya je *
4. Melt 75g of butter
5. Put biscuits into a bowl and add the melted butter. Stir through
6. line the bottom of each cupcake paper with the biscuit mixture. Press it down so it is nice and compact.

Cream cheese filling
7. Beat the cream cheese and sugar
Note: Sugar cuts through the cream cheese to create air in the cream cheese. Same concept as creaming butter.
8. Add eggs one at a time
9. Fill the cupcakes 2/3rds of the way. You want to leave room for the caramel.
10. Put them in the oven and bake for 20min
A lot of recipes called for 15 but mine didn’t seem ready at 15.
They do rise (I was worried when they came out, however they do fall back and still stay light)

Caramel topping
11. whisk caramel, cream and golden syrup
12. Sprinkle gelatin into the hot water, mix (and heat if necessary) till gelatin is dissolved.
If you were making it vegetarian too you could probably leave the gelatin out. The caramel wouldn’t set as a jelly on top but the taste would be the same.
14. whisk gelatin into mixture
15. Pour caramel into each cupcake filling the cases all the way to the edges
16. Refrigerate!

Terpulang lah pada individu masing2 kalau tak letak karamel pun dah sedap kek ni

 tapi kalau letak lagi lah mengancam, tapi karamel akak tu mungkin agak kureng menjadi sikit

walau macamana pun kek ni 

MEMANG SEDAPPPPPPPP

Mesti kena cuba tau !!!

MY Haji di suruh test  tak cukup satu ooooooooo hahaa

Esuk2 kita buat lagi nooooooooo