Bulls Eye Cupcakes!

Hit the Cheesecake Bullseye!

"Have you tried the BullsEye?"asked fellow food blogger Nic, from BakingSheet. I havn't stopped thinking about it since. Lori from DessertsComeFirst offered a link to her large round bullseye cheesecake and it looked marvelous! I just HAD to whip out my baking utensiles immediately! The idea was actually getting in the way of my sleep! Haha; I don't deny, I'm quite a baking fanatic! Even with my ridiculous studying schedule; I managed to squeeze in an hour at 8am to bake these. I was thinking about it as I tossed and turned in bed and decided; oh what the heck! I put my jacket on top of my pj's, brushed my teeth and trekked outside in the cold fog to the nearest 24 hour convenience store to get 2 blocks of cream cheese. My baking spree in the morning payed off well....I got my concentration back and was studying all morning after the tiny little sweet cheesey delights were left to set in my fridge.
I came across a really simple and quick recipe from CookingforEngineers a couple of days ago and decided it would be great to use that for my cheesecake today. All it requires is;

1 lb cream cheese softened
2 large eggs
1/2 cup sugar
1 tsp vanilla essence

(for the cookie base; you can use an entire cookie and drop it in the center of your cupcake paper lining or you can do what I've done which is ( 6 slices digestive crushed mixed with 1 tbsp castor sugar and 50gms melted butter) I pressed this into the base of my cupcake molds.
Beat the all the ingredients till smooth and divide into separate bowls ( as many colours as you like I guess). Drop food colouring into each different bowl of filling and stir to combine. I coloured my brown with melted chocolate and pink with some strawberry jam. It needed a couple more drops as the jam didn't give a bright enough shade of pink.
Carefully spoon mixtures of the cheese into the center; one colour at a time alternately. You should get rings of differently colours; as shown here on mine.
Bake in preheated 175 degree oven for 15 minutes and allow to cool. Place in refrigerator for a couple of hours before serving.

They were absolutely delicious! Really interesting to make as well! People usually have brown and beige as a combination for their bullseye...but being the girly girl that I am, I couldn't resist the idea of strawberries and pink! LOL.
Here's a variation I made with more brown filling and a little chocolate chip on top. Oh, by the way...if you were wondering how I made those little tiny arrows; they were made with tooth picks and little bits of sugar paste formed into triangles. The ends were just little pieces of sticky tape I cut and shaped. They don't really serve a purpose; but I thought they would be cute. *grin*Here's a picture of my new cupcake apron! I love it to pieces!! It wouldn't look like this for too long though...I have a history of really dirty @ seasoned aprons. This black one will probably be grey in no time! *sob*