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
