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
CRAB SEAFOOD SALAD
9 Natural Secrets for a Brighter Smile: Removing Plaque and Tartar
Easy Baked Chicken Drumsticks (4 flavors!)
Healthy Banana Cocoa Oatmeal Bake
When going to the market, should we choose “straight shrimp” or “curved shrimp”? The difference is huge
Chill Out with This Cool Trick: Toilet Paper in the Fridge
Crispy Scored Potatoes
God blessed you with this plant because it keeps pests like spiders and mice away from your house.
“I live in Texas near the border so I’ve had this cake out many time…”