Japanese Cotton Cupcakes (Printable Version)
# What You'll Need:
→ Batter
01 -
1/2 cup all-purpose flour
02 -
1/2 cup granulated sugar
03 -
3 large eggs, separated
04 -
1/4 cup melted unsalted butter
05 -
1/4 cup whole milk
06 -
1 cup cream cheese, brought to room temp
07 -
1/4 teaspoon salt
08 -
1/2 teaspoon vanilla
# How to Make It:
01 -
Let the cupcakes sit for ten minutes where they baked, then pop them onto a rack so they can chill out fully.
02 -
Slide them into your oven for about 20 to 25 minutes. You want the tops golden, and a toothpick stuck in the middle should come out dry.
03 -
Cover your regular muffin pan with 12 cupcake liners. Set your oven to heat up to 320°F (160°C).
04 -
Fill each liner with batter, about two-thirds full. Don’t overdo it, so they’ve got room to rise.
05 -
Dump in the flour and salt bit by bit while gently folding with your spatula. Don’t squash all the fluff out of your batter.
06 -
Grab a new clean bowl and beat the whites until they get soft peaks when you lift the whisk.
07 -
Take the egg yolks and drop them in one at a time, stirring well each go, right into the cheesy base.
08 -
Mix up the cream cheese, sugar, milk, and melted butter in a bowl until it’s totally smooth and lump-free.
09 -
Fold your fluffy egg whites gently into the creamy stuff. Use a spatula and don’t overmix.
# Additional Tips:
01 -
Try tossing in some lemon zest if you want a bright, zippy flavor.
02 -
Top with a bit of whipped cream or add a few berries for more fun.
03 -
They taste best the day you make them. If you stash them, use a tight-sealing box and eat within two days.