Fluffy Japanese Cotton Cheesecake Cupcakes

Description:

Fluffy Japanese Cotton Cheesecake Cupcakes are delicate, light, and airy mini cheesecakes with a melt-in-the-mouth texture. These cupcakes combine the rich flavor of cheesecake with the soft, cloud-like consistency of a soufflé. Perfectly portioned and irresistibly delicious, they are a delightful treat for any occasion!

Ingredients:

For the Cheesecake Base:

• 250g (8.8 oz) cream cheese, softened
• 50g (1.7 oz) unsalted butter, softened
• 100ml (3.4 fl oz) milk
• 60g (2.1 oz) cake flour, sifted
• 20g (0.7 oz) cornstarch, sifted
• 1 tsp vanilla extract
• 4 large eggs, separated
• 100g (3.5 oz) granulated sugar

Optional Toppings:

• Powdered sugar for dusting
• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream

Instructions:

1. Preparation:

   • Preheat the oven to 150°C (302°F).
   • Line a muffin tin with cupcake liners.
   • Prepare a water bath by filling a large baking tray with hot water (about 1 inch deep).

2. Cheese Mixture:

   • In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir until smooth and lump-free.
   • Remove from heat and let it cool slightly.
   • Mix in vanilla extract.
   • Add the egg yolks one at a time, mixing well after each addition.
   • Gently fold in the sifted cake flour and cornstarch until fully incorporated.

3. Meringue:

   • In a clean, dry bowl, beat egg whites until foamy.
   • Gradually add granulated sugar, continuing to beat until soft peaks form.

4. Combine:

   • Fold one-third of the meringue into the cheese mixture to lighten it.
   • Gently fold in the remaining meringue in two batches, being careful not to deflate the batter.

5. Bake:

   • Pour the batter into the prepared cupcake liners, filling about 80% full.
   • Place the muffin tin into the water bath and bake for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

6. Cool:

   • Allow the cupcakes to cool in the oven with the door slightly ajar to prevent them from collapsing.
   • Transfer to a wire rack to cool completely.

Notes:

• These cupcakes are delicate and may shrink slightly after cooling – this is normal.
• Using a water bath helps maintain moisture and prevents cracking.
• Ensure all ingredients are at room temperature for the best texture.
• Do not overmix the batter to maintain the light and airy consistency.

Tips:

• Use cake flour for a finer, more delicate crumb.
• Beat egg whites to soft peaks, not stiff peaks, for a softer texture.
• If you don’t have a double boiler, place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
• Store cupcakes in an airtight container in the fridge for up to 3 days.

Servings:

Makes approximately 12 cupcakes.

Nutritional Information (per cupcake):

• Calories: ~150
• Protein: 4g
• Carbohydrates: 15g
• Fat: 8g
• Fiber: 0.5g
• Sugar: 10g
• Cholesterol: 50mg
• Sodium: 100mg

Benefits:

• Light and lower in calories compared to traditional cheesecake.
• Portion control with individual servings.
• Great source of protein from eggs and cream cheese.

Q&A:

Q: Can I use all-purpose flour instead of cake flour?
A: Yes, but the texture may be slightly denser. To make a substitute, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch for every cup used.

Q: Why did my cupcakes shrink after baking?
A: Slight shrinking is normal due to the airy nature of the batter. Rapid cooling or over-beating the egg whites can cause excessive shrinking. Cool the cupcakes gradually.

Q: Can I freeze these cupcakes?
A: Yes, wrap them individually in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge before serving.

Q: Can I flavor the cupcakes differently?
A: Absolutely! You can add a teaspoon of lemon zest, matcha powder, or cocoa powder for variety.

Enjoy these fluffy, melt-in-the-mouth Japanese Cotton Cheesecake Cupcakes with your favorite toppings and a cup of tea or coffee!