Fluffy Japanese Cotton Cheesecake Cupcakes
Delightfully airy cupcakes that blend cheesecake and soufflé textures, perfect for any occasion.
Ingredients
Cupcake Base
- 3 large eggs
- 100 g cream cheese at room temperature
- 30 g unsalted butter at room temperature
- 60 ml milk
- 60 g sugar
- 1 teaspoon vanilla extract
- 50 g all-purpose flour
- 20 g cornstarch
- a pinch salt
Instructions
Preparation
- Gather all ingredients, ensuring cream cheese and butter are at room temperature.
- Crack the eggs into a bowl, keeping them separate.
- In a double boiler, melt cream cheese and butter, then stir in milk and vanilla until smooth.
- In a separate bowl, whisk egg yolks and sugar until fluffy and pale.
- Sift together flour, cornstarch, and salt, then gradually mix into the creamy base.
Mixing
- Whip egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the creamy mixture in three parts.
Baking
- Pour batter into prepared cupcake pan, filling each liner halfway.
- Bake in a preheated oven at 320°F (160°C) for 15-20 minutes or until golden.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
These cupcakes can be served with fruit toppings, powdered sugar, or enjoyed plain. They are perfect for parties, afternoon tea, or cozy evenings.