FLUFFY JAPANESE COTTON CHEESECAKE CUPCAKES
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INGREDIENTS (Makes about 10 cupcakes)
Cream cheese base:
140g (5 oz) cream cheese, softened
40g (3 tbsp) unsalted butter
80ml (1/3 cup) milk
Dry ingredients:
40g (1/3 cup) cake flour (or sifted all-purpose flour)
10g (1 tbsp) cornstarch
Pinch of salt
Meringue:
3 large egg whites
60g (1/4 cup) granulated sugar
1/4 tsp lemon juice or cream of tartar
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INSTRUCTIONS
1. Prepare the base:
Preheat oven to 300°F (150°C). Line muffin tins with cupcake liners and place them in a deep baking tray for a water bath.
In a heatproof bowl over a pan of simmering water (double boiler), melt cream cheese, butter, and milk. Stir until smooth. Let cool slightly.
Sift in cake flour, cornstarch, and salt. Mix until just combined.
Add egg yolks (from the 3 separated eggs), mix until smooth.
2. Make the meringue:
In a clean bowl, beat egg whites with lemon juice until foamy.
Gradually add sugar while beating to stiff peaks.
3. Combine:
Gently fold 1/3 of the meringue into the batter to lighten it.
Fold in the remaining meringue in 2 parts until fully combined with no streaks.
4. Bake:
Fill cupcake liners 3/4 full.
Pour hot water into the baking tray (about 1-inch deep).
Bake for 25–30 minutes or until tops are lightly golden.
Turn off oven, leave door slightly ajar, and let cupcakes rest for 10 minutes before removing.
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TIPS
For extra shine, brush with apricot glaze.
Serve chilled or slightly warm with whipped cream and fruit.
