Cotton Cheese Soufflé Cupcakes

These Cheese Soufflé Cupcakes are soft and light as cloud.

 



 

 

 

 

Cotton Cheese Soufflé Cupcakes

[Adapted from CornerCafe, makes about 12-15 cupcakes]

 

Ingredients:

• 125g cream cheese, soften
• 60ml milk
• 40ml canola oil
• 3 egg yolks
• 40g caster sugar
• 20ml lemon juice
• 30g cornflour, sifted
• 3 egg whites
• 70g caster sugar

 

 

Steps:

1. Preheat oven to 150°C. Line the holes of muffin pan with paper cups.
2. Place a large tray of hot water at the bottom rack of the oven.
3. Mix cream cheese with milk and oil in a bowl over simmering water. Whisk until smooth, remove from heat and set aside to cool down.
4. Beat egg yolks with 40g sugar until combined, Add in lemon juice. Gradually add in lukewarm cheese mixture and whisk to combine. Add in the sifted corn flour, whisk lightly to combine. Set aside.
5. Beat egg whites in a clean bowl until foamy. Add in 70g sugar over several batches, beat well after each addition until the egg white become firm but not stiff.
6. Spoon 1/3 of the egg white mixture into the cheese mixture. Mix to combine thoroughly. 
7. Fold in the remaining egg white and fold carefully to combine.
8. Spoon batter into the prepared muffin cups, filling each cup nearly to the rim.
9. Place the muffin tray on the oven rack just above the tray of hot water.
10. Bake for 35-40 minutes, or until the tops of the cheesecakes are lightly browned.