Ingredients
Scale
- 200g cream cheese, softened
- 50g unsalted butter
- 100ml milk
- 60g cake flour
- 30g cornstarch
- 6 large eggs, separated
- 100g granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 160°C (320°F). Prepare cupcake liners in a muffin tin. Melt butter and cream cheese together until smooth.
- Add milk and vanilla, mixing well. Sift in flour and cornstarch, fold gently to combine.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
- Fold egg whites into the cream cheese mixture in three additions, carefully mixing to preserve fluffiness.
- Pour batter into liners about 3/4 full. Place in a water bath tray. Bake for 30-35 minutes until golden and a toothpick comes out clean.
Notes
- Ensure egg whites are free of grease for maximum volume.
- Be gentle when folding to maintain airiness.
- Use room temperature ingredients for a smooth batter.
- Water bath prevents cracking and promotes even rise.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg
