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
“America is Ready for Strong, Women”
What are the Benefits of Physalis (Uchúva)?
If your neck is starting to sag, don’t ignore it. This is why it happens
HOW TO CLEAN AN OVEN GLASS PERFECTLY WITHOUT DISMANTLING IT: IT’S LIKE NEW AGAIN
Did you know that if hair grows in your ears it is because your body has…
GREEN PEPPER STEAK
