Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes

Ingredients:

• 1/4 cup milk
• 2 oz cream cheese, softened
• 2 1/2 tbsp unsalted butter, softened
• 2 eggs, separated
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/4 cup cake flour, sifted
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Directions:

1. Preheat your oven to 320°F (160°C). Line a muffin tin with paper liners. This will help keep the cupcakes moist and prevent sticking.
2. In a small saucepan, combine the milk, cream cheese, and butter. Heat over low flame, stirring constantly until the mixture is smooth and well-blended. Remove from heat and let it cool.
3. Once the mixture has cooled slightly, whisk in the egg yolks and vanilla extract. Ensure the mixture is smooth and well combined.
4. Sift together the cake flour and cornstarch into the milk mixture, stirring gently to incorporate. Avoid overmixing to keep the batter airy.
5. In a clean bowl, beat the egg whites until frothy using an electric mixer. Add the cream of tartar and continue beating until soft peaks form.
6. Gradually add the sugar to the egg whites, little by little, beating until you reach stiff, glossy peaks.
7. Gently fold the egg white mixture into the yolk batter in three additions, ensuring each addition is well incorporated before adding the next. Handle with care to maintain the batter’s volume.
8. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
9. Place the muffin tin on a baking sheet and pour hot water into the sheet to create a water bath. This prevents the cupcakes from cracking.
10. Bake for 25-30 minutes, or until the tops are slightly golden and a toothpick inserted comes out clean.
11. Allow the cupcakes to cool in the oven with the door slightly ajar for about 10 minutes before transferring them to a wire rack to cool completely.
    Tips:

• Ensure all your ingredients are at room temperature for a smoother batter.
• The water bath helps maintain moisture and even baking.
• If you prefer a citrus flavor, add a teaspoon of lemon zest to the batter.
  Prep time: 20 minutes
  Calories: Approximately 160 calories per cupcake
  Enjoy these light and airy treats that are perfect for any occasion!