why make this recipe
Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful treat that many people love! They are light, airy, and have a lovely creamy flavor. These cupcakes are perfect for any occasion, whether it’s a friendly gathering or a cozy afternoon snack. The unique texture and taste of these cupcakes will surely impress your family and friends. Plus, making them at home is easier than you might think!
how to make Fluffy Japanese Cotton Cheesecake Cupcakes
Ingredients:
- 3 large eggs, separated
- 4 oz (113g) cream cheese, softened
- 1.5 oz (43g) unsalted butter
- 1/3 cup (80 ml) milk
- 1/4 cup (50g) sugar (for egg yolks)
- 1/4 cup (50g) sugar (for egg whites)
- 1/2 tablespoon lemon juice
- 1/3 cup (40g) cake flour, sifted
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- A pinch of salt
Directions:
- Preheat your oven to 320°F (160°C). Line a muffin tin with paper liners.
- In a heatproof bowl over a pot of simmering water, melt the cream cheese, butter, and milk. Stir it until smooth, then take it off the heat and let it cool slightly.
- Whisk in the egg yolks, lemon juice, vanilla extract, cake flour, and cornstarch until everything is smooth.
- In a separate bowl, beat the egg whites with a pinch of salt until they become foamy.
- Gradually add the sugar to the egg whites while continuing to beat until soft peaks form.
- Gently fold the meringue into the yolk mixture in three parts, making sure to keep the batter light and airy.
- Fill the cupcake liners about three-quarters full with the batter. Tap the tray lightly to remove any air bubbles.
- Place the muffin tin in a larger pan and pour hot water halfway up the sides to create a water bath.
- Bake for 25–30 minutes until the tops are set and lightly golden.
- Turn off the oven and leave the cupcakes inside with the door slightly open for 10 minutes to prevent shrinking.
- Cool completely before serving.
how to serve Fluffy Japanese Cotton Cheesecake Cupcakes
Serve these cupcakes at room temperature. They are perfect on their own, or you can dust them with some powdered sugar for a little extra sweetness. Enjoy them with a cup of tea or coffee for a delightful treat.
how to store Fluffy Japanese Cotton Cheesecake Cupcakes
Store these cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to enjoy them later, you can freeze them. Just make sure to wrap them tightly in plastic wrap before placing them in the freezer.
tips to make Fluffy Japanese Cotton Cheesecake Cupcakes
- Make sure all your ingredients are at room temperature for better mixing.
- Be gentle when folding the meringue into the yolk mixture; this helps keep the cupcakes fluffy.
- Use a kitchen scale for accurate measurements for the best results.
- Check for doneness by gently shaking the cupcakes; they should be set but still slightly jiggly.
variation
You can add a fruit topping, like strawberries or blueberries, to give your cupcakes a new flavor. Chocolate chips can also be added to the batter for a chocolate version!
FAQs
Q: Can I use egg substitutes?
A: Yes, you can use egg substitutes, but the texture might change. The eggs are important for the fluffiness.
Q: What can I use instead of cake flour?
A: You can use all-purpose flour, but for a lighter texture, you might want to mix it with cornstarch. Use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.
Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can make them a day in advance and store them in the fridge. Just make sure to cover them properly to keep them fresh.
