🥣 Instructions
1. Prep
- Preheat oven to 150°C / 300°F.
- Line a cupcake pan with paper liners.
- Heat a kettle of water (for steam baking).
2. Melt Base
In a saucepan over low heat, melt:
- Cream cheese
- Butter
- Milk
Whisk until smooth; cool slightly.
3. Add Dry Ingredients
- Sift in flour and cornstarch.
- Add half of the sugar (40g).
- Mix until smooth.
4. Separate Eggs & Make Meringue
- Add egg yolks, vanilla, and lemon juice to batter; mix.
- In a clean bowl, beat egg whites to soft peaks.
- Add remaining sugar gradually and beat to stiff peaks.
5. Fold
- Gently fold meringue into batter in 3 additions.
- Mix slowly to retain air.
6. Fill & Bake
- Fill cupcake liners about ¾ full.
- Place tray into a larger baking pan.
- Pour hot water into the outer pan (1–2 cm high).
Bake at:
- 150°C / 300°F for 25–30 min,
then - Increase to 170°C / 340°F for 5–8 min to lightly brown tops.
7. Cool
Turn off the oven, crack door open slightly, and let cupcakes sit 10 min.
Remove and cool completely.
🍽️ Serve
- Dust with powdered sugar
- Add berries or whipped cream
Fluffy, jiggly, and incredibly soft 🤍
💡 Tips for Success
- Room-temp eggs whip better!
- Fold gently — don’t deflate the batter.
- Steam bake prevents cracks and keeps them moist.
- Don’t rush the cooling, or they will collapse.
⏳ Storage
- Refrigerate up to 3 days.
- Best eaten chilled or at room temperature.
✨ Flavor Ideas
- Matcha
- Chocolate swirl
- Lemon
- Strawberry jam center
If you want, I can convert this into:
✔️ Pinterest pin text
✔️ Facebook short post
✔️ SEO blog post with printable recipe card
✔️ TikTok/Reel script
Just tell me what you need!
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