Instructions
Prepare the Batter:
Preheat oven to 320°F (160°C). Line muffin tin with cupcake liners.
Melt cream cheese, milk, and butter over a double boiler or in microwave. Whisk until smooth.
Let cool slightly. Add egg yolks and mix well. Sift in cake flour and cornstarch; whisk until smooth.
Whip the Egg Whites:
4. In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy.
5. Gradually add 1/4 cup sugar and whip until stiff peaks form.
Combine:
6. Fold 1/3 of egg whites into cream cheese mixture to lighten.
7. Gently fold in remaining egg whites in two additions.
Bake:
8. Divide batter evenly into cupcake liners (fill about 80%).
9. Place muffin tin in a larger tray. Add hot water to outer tray for a water bath.
10. Bake for 25–30 minutes, until tops are golden and set.
Cool:
11. Let cupcakes cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Serve:
12. Serve as-is, dust with powdered sugar, or add fruit preserves.
Tips for Success
continued on next page
The Best Sausage, Peppers and Onions Recipe
How to Remove Skin Blemishes and Wrinkles from Hands in No Time
Advantages of Sleeping in a Chilled Environment
Crispy Parmesan Garlic Potato Wedges Recipe
I Didn’t Expect This! The Hair on My Bald Spot is Growing Like Crazy! 100% Efficiency!
Maximizing Tomato Harves
How To Easily Restore Burnt And Stained Baking Sheets
Cotton Balls in Flower Pots: Nurture Your Plants with Nursery Secrets!
How to feed orchids properly: the eggshell method
