Japanese fluffy cheesecake cupcakes

These are delicious I promise. They taste so fluffy and they melt in your mouth. They also jiggle lol. ≧◡≦ I topped them of with a beautiful pink chocolate rose and mint to match the cupcake liners. I wanted the cupcakes to look elegant and kawaii. You can decorate  them with fresh strawberries, raspberries blueberries or with your favorite fruit and toppings. This recipe is from YouTuber emmymadeinjapan. I decided to make the fluffy cheescake into cupcakes. I hope you all try to make this. You wont be disappointed. (ﾉ◕ヮ◕)ﾉ*:･ﾟ✧

Ingredients:

65 ml milk

50 g butter (cut into small cubes)

100 g cream cheese (cut into small cubes)

7 egg whites

3 egg yolks

30 g flour

30 g corn starch

130 g sugar

1/8 tsp cream of tartar (optional)

1/2 tsp vanilla extract

Preheat oven to 300 F. Wrap cupcake tins with aluminum foil. 

Then place cupcake liners into the cupcake tins.

In a medium sauce pan add the milk, butter and cream cheese. Melt on medium to low heat.

 Stir with a silicone whisk to make batter smooth. Remove from heat after batter is completely melted and looks pale in color.

Using an electric mixer beat the egg whites. Add the cream of tartar right at the beginning.(optional).

 Once there are a bit of bubbles, little by little add the sugar.

Beat until you reach stiff peaks. 

Mix the egg yolks and vanilla  into the cream cheese mixture. It should look pale yellow.

Sift in the flour and cornstarch.

Pour the egg yolk and cream cheese mixture into a large bowl.

Fold in egg whites into the egg yolk cream cheese mixture. Try not to over mix. The batter should look fluffy and pale yellow.

 Pour batter into cupcake liners. Fill up to 3/4.

(Bain marie/ water bath) Place the cupcake pan over a baking sheet. Carefully pour in hot water until it reaches half of the cupcake tins.

Bake for 35-40 min or until golden brown.

Decorate and enjoy (ﾉ◕ヮ◕)ﾉ*:･ﾟ✧