Opis
Deliciously fluffy Japanese cotton cheesecake cupcakes.
Składniki
Skala
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instrukcje
- Preheat your oven to 320°F (160°C).
- Grease a cupcake pan and line with cupcake liners.
- In a bowl, beat cream cheese until smooth.
- Add sugar, milk, and butter. Mix until combined.
- In a separate bowl, whisk egg yolks. Add to the cheese mixture.
- Sift in flour and baking powder. Mix until smooth.
- In another bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour the batter into prepared cupcake liners, filling them about 3/4 full.
- Bake for 20-25 minutes or until set and lightly golden.
- Let cool before serving.
Uwagi
- Store in an airtight container in the fridge.
- Best enjoyed chilled.
- Can be topped with fruit or whipped cream.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 25 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Japanese
Zasilanie
- Wielkość porcji: 1 cupcake
- Kalorie: 180
- Cukier: 10g
- Sód: 150mg
- Kwasy: 9g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 20g
- Włókno: 0g
- Białko: 4g
- Cholesterol: 70mg
Słowa kluczowe: japanese cotton cheesecake cupcakes