Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful treat that combines the light and airy texture of a soufflé with the creamy flavor of a classic cheesecake. These cupcakes are known for their delicate, melt-in-your-mouth consistency and are perfect for those who love the taste of cheesecake but want something lighter and more portable. Here’s a simple recipe to make them:
Ingredients:
- Cream Cheese: 200g (softened)
- Butter: 50g (softened)
- Sugar: 50g (divided into 2 parts)
- Eggs: 4 large (separate yolks and whites)
- Vanilla Extract: 1 tsp
- Cake Flour: 40g (sifted)
- Cornstarch: 1 tbsp
- Milk: 80ml
- Lemon Juice: 1 tbsp
- Baking Powder: 1/2 tsp
- Salt: Pinch
Instructions:
- Preheat the Oven: Preheat your oven to 160°C (320°F). Line a cupcake tin with paper liners.
- Prepare the Cream Cheese Mixture:
- In a large mixing bowl, combine the softened cream cheese and butter. Use an electric mixer to beat them until smooth and creamy.
- Add 25g of sugar (half) to the cream cheese mixture and continue beating until fully combined.
- Add the egg yolks, one at a time, mixing well after each addition. Add vanilla extract and lemon juice, then mix.
- Add Dry Ingredients:
- In a separate bowl, sift together the cake flour, cornstarch, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the cream cheese mixture, alternating with the milk. Mix until the batter is smooth.
- Whip the Egg Whites:
- In a clean bowl, use a mixer to beat the egg whites until soft peaks form. Gradually add the remaining 25g of sugar and continue to beat until stiff peaks form.
- Fold the Egg Whites:
- Gently fold the whipped egg whites into the cream cheese batter in three parts. Use a spatula to incorporate the egg whites carefully, making sure not to deflate them too much.
- Bake:
- Spoon the batter into the prepared cupcake liners, filling them about 3/4 full.
- Place the tin in the preheated oven and bake for about 20-25 minutes, or until the tops are golden brown and the cupcakes have risen.
- Once done, let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your fluffy, airy Japanese Cotton Cheesecake Cupcakes as a sweet treat or a light dessert!
Tips:
- Make sure the cream cheese and butter are soft to avoid lumps in the batter.
- The texture of these cupcakes is very light, so be careful when folding the egg whites to maintain that airy consistency.
- You can dust the tops with powdered sugar or drizzle a bit of fruit compote for added flavor.
These cupcakes are perfect for any occasion, offering a soft, fluffy bite with the rich flavor of cheesecake!
