Dragon Fruit Cheesecake Muffins

• 1 None dragon fruit
• 1/4 cup milk
• 2 tbsp instant coffee powder
• 10.5 oz cream cheese
• 7 oz sour cream
• 3/4 cup sugar
• 2 tbsp cornstarch
• 2 None eggs
• 1/3 cup heavy cream
• 9 oz soft butter
• 3/4 cup powdered sugar
• None None cocoa powder
• 12 None paper cupcake cases

1. Cut the ends off the dragon fruit, cut three slices and quarter them. Peel the rest and cut it into cubes. Heat the milk and dissolve the coffee powder in it.
2. Preheat the oven to 325u0b0F. Mix 7 oz of cream cheese with the sour cream, sugar and cornstarch with a whisk. Stir in the eggs and milky coffee. Beat the cream until stiff and carefully fold it into the cream cheese. Stir in the cubes of dragon fruit. Put a paper muffin cup into the wells of a 12-cup muffin pan and distribute the cream cheese mixture evenly. Bake the muffins for 20-25 mins, then turn off the oven and leave the cakes inside for 45 mins. Take them out and leave them to cool in the muffin pan. Cover them with foil and chill them for at least 5 hours or overnight.
3. For the icing: beat the butter with the powdered sugar, until it's white and creamy. Carefully fold in the rest of the cream cheese. Fill a piping bag with the mixture and pipe some icing onto each cake. Garnish each one with 1 quarter slice of the dragon fruit. Chill the cakes for about 15 mins and serve dusted with cocoa.

dragon fruit, milk, coffee powder, cream cheese, sour cream, sugar, cornstarch, eggs, heavy cream, butter, powdered sugar, cocoa powder, cupcake cases

Taken from recipes-plus.com/api/v2.0/recipes/17861 (may not work)