Japanese Cheese Cupcakes


Cotton Soft Japanese Cheesecake (recipe by Alma at MyResipi.com), I also baked this cake with the same recipe.

Ingredients:
A
250gm cream cheese
50gm butter
100ml fresh milk
6 egg yolks
1 tbsp lemon juice
1/4 tsp salt
60g cake flour
20g corn flour
B
6 egg whites
140g caster sugar
Pinch of cream of tartar

Directions:
  1. Preheat oven to 160C. Line the bottom of a 8" spring form pan with baking paper.
  2. In a large mixing bowl, melt together cream cheese, butter and milk using microwave or double-boil method.
  3. Stir in egg yolks into cream cheese mixture in batches. Stir well after each addition.
  4. Stir in lemon juice and salt, mix well.
  5. Sift in cake flour and corn flour, fold until just combined. Set aside for later use.
  6. In a clean mixing bowl, beat egg whites with cream of tartar until foamy. Add in sugar in batches and continue to beat soft peak formed.
  7. Fold in cream cheese mixture and transfer batter into baking pan.
  8. Bake with water bath for 60 minutes. Cool completely on rack.

Comments :

15 comments to “Japanese Cheese Cupcakes”
Mat Gebu said...
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Yum!!! yum!!! yum!!!....my ohh my....hehehe...soo hot!!!!

Lydia said...
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ni yg kurang lemak... mari makan sama2.

Anonymous said...
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loooks lovely, but i dont understand the language on the recipe =(

Anonymous said...
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your cupcakes looks delicioussssss :)~
could u post the recipe? thanks~

Lydia said...
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Anonymous, recipe updated.

Anonymous said...
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thanks for the recipe. i will try in this weekend p(^0^)q

Anonymous said...
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hi lydia,
i didnt realise tht can bake japanese cotton cheesecake in muffin pan. They look so cute!! Did u line the muffin holes with silicon cups n bake bain marie? How long should we bake these cuppies for?

Susanna

Lydia said...
on 

Susanna,

I lined muffin tin with paper cupcake case and placed small tray of water on the lower rack. As for baking time, I baked about 20 to 25 minutes at 180degC.

Just a quick note, the cuppies wil be flat after cooled.

cheers,
Lydia

Ellen Yee said...
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Hi,

I tried the cup cakes version, but the surface of the cake craks and nothing like you picture at all- smooth and nice looking. Did I do something wrong?

Anonymous said...
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hi,
i've just baked some cupcakes using this recipe...cakes turned out great...thank you so much for posting the recipe

Lydia said...
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Hi Ellen Yee,

Sorry I didn't get the comment notice. Well, your cake cracked maybe oven heat too high.

Anonymous,
Thanks for trying out this recipe. You are welcome to post your cake photo on My Kitchen FB page to share with other members.

Anonymous said...
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Hi

I'm just wondering would it deflate a lot after baking. Shouldn't I leave it in the oven to wait till it have cooled down before taking it out?

Thanks

Lydia said...
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This cake will deflate quite a lot (+/- 1/3). I would suggest you bake them in hard paper cups (card type) then you invert on rack to cool. This way, you can maintain both the volume and shape.

Leaving to cool in the oven will dry out the cake.

Anonymous said...
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Hi, your ingredients above make how many cupcake?

Lydia said...
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Sorry, can't remember how many cuppies I made with the recipe.

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