Description
These mini cupcakes offer the airy, jiggly texture of Japanese cotton cheesecake, making them a delightful and shareable dessert.
Ingredients
Scale
- 200 g cream cheese, softened
- 30 g unsalted butter, room temperature
- 50 ml milk
- 4 eggs, separated
- 60 g cake flour
- 10 g cornstarch
- 70 g sugar, split
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 320°F (160°C). Line a cupcake tin with paper liners and set aside.
- Separate the eggs into yolks and whites, keeping whites in a clean bowl for whipping.
- Soften the cream cheese and butter until smooth.
- Beat the cream cheese and butter until smooth. Add egg yolks one at a time, then stir in milk, lemon juice, and vanilla.
- Sift the cake flour and cornstarch into the mixture. Mix gently until just combined.
- Beat the egg whites until frothy. Gradually add half the sugar, continuing to whip to stiff peaks. Fold in the remaining sugar.
- Fold one-third of the meringue into the cream cheese base to lighten it, then gently fold in the remaining meringue in two additions.
- Fill the cupcake liners about 3/4 full and tap the tin lightly to remove large bubbles.
- Bake at 320°F (160°C) for 18–22 minutes or until the tops are golden and the centers jiggle slightly.
- Remove cupcakes and let cool in the tin for 5 minutes, then move to a wire rack.
- Chill in the fridge for at least 1 hour before serving.
Notes
For a cream-cheesy boost, add a tablespoon of mascarpone to the base. Dust with powdered sugar before serving for elegance.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg