Fluffy Japanese Cotton Cheesecake Cupcakes
Ingredients:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup granulated sugar, divided
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting
Directions:
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
Step 2: Melt the Base Ingredients
In a heatproof bowl over a double boiler, melt the cream cheese, butter, and milk, whisking until smooth. Once fully combined, remove from heat and let it cool slightly.
Step 3: Mix the Batter
Whisk in the egg yolks until well incorporated. Sift in the flour and cornstarch, then gently mix until smooth. Set aside.
Step 4: Whip the Egg Whites
In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until foamy. Gradually add the remaining 1/4 cup sugar, beating until soft peaks form. The meringue should be glossy and hold its shape but not be overly stiff.
Step 5: Fold the Meringue Into the Batter
Gently fold the egg white mixture into the batter in three additions. Use a spatula to fold carefully, keeping as much air in the batter as possible.
Step 6: Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling them about 3/4 full to allow room for rising.
Step 7: Prepare the Water Bath
Place the muffin tin inside a larger baking pan and carefully pour hot water into the outer pan until it reaches about halfway up the sides of the muffin tin. This prevents the cheesecakes from cracking and keeps them moist.
Step 8: Bake to Perfection
Bake for 20-25 minutes, or until the tops are lightly golden and set.
Step 9: Cool Gradually
Turn off the oven, crack the door slightly, and let the cupcakes cool inside for 10 minutes to prevent sudden deflating. Then, remove them from the oven and let them cool completely before dusting with powdered sugar.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: ~150 kcal per cupcake | Servings: 12 cupcakes