Light, airy, and irresistibly creamy, these cupcakes are the perfect fusion of cheesecake and soufflé. Ideal for any occasion!
Ingredients
For the Cheesecake Batter:
4 oz (120g) cream cheese, softened
1/4 cup (60ml) whole milk
1/4 cup (50g) unsalted butter
3 large eggs, separated
1/4 cup (50g) granulated sugar (for egg whites)
2 tbsp (25g) granulated sugar (for yolks mixture)
1/2 cup (65g) cake flour (or sifted all-purpose flour)
1 tbsp cornstarch
1/4 tsp cream of tartar or lemon juice
Optional Topping:
Powdered sugar or fruit preserves
Instructions
continued on next page
How To Make Chicken Pot Pie Biscuits
Preserving the Charm of Garlic: A Timeless Storage Guide
Delicious Ways to Use Up Leftover Turkey After Thanksgiving
toasted-coconut-pineapple-cake
Put 3 balls of aluminium foil in the washing machine
The Big Mistake Everyone Makes When They Touch This Button in Their Car Are you unknowingly ruining your car?
Juicy Pineapple Heaven Cake
Man g0es blind after sleeping with c0ntact lenses; experts warn 0f irreversible damage.
RAPID TEETH WHITENING in 1 minute!
