Description
These cupcakes are a delightful, airy twist on traditional Japanese cotton cheesecake, with a light texture and creamy filling.
Ingredients
Scale
- 200g cream cheese, softened
- 100g granulated sugar
- 3 large eggs, separated
- 50g cake flour
- 20g cornstarch
- 100ml milk
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
Instructions
- Preheat oven to 160°C (320°F) and line a muffin tin with cupcake liners.
- In a bowl, beat cream cheese and sugar until smooth.
- Add egg yolks one at a time, then mix in flour, cornstarch, milk, and vanilla extract.
- In another bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gently fold egg whites into the cheese mixture.
- Divide batter into cupcake liners and bake for 20-25 minutes or until golden.
- Cool completely before serving.
Notes
Ensure all ingredients are at room temperature for the best texture. Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: Japanese
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 9g
- Carbohydrates: 15g
- Protein: 4g