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JAPANESE CHEESECAKE CUPCAKES recipe

Ingredients:
7 tablespoons butter
4 oz cream cheese
½ cup milk
8 eggs, yolk
¼ cup flour
¼ cup cornstarch
13 large egg whites
⅔ cup granulated sugar
hot water, for baking
powdered sugar, for serving
1 pt Strawberries, for serving(optional)

Procedure:
•Cover the cupcake mold with wax paper. Put heavy object at the top to have a perfect mold.

Preheat the oven to 320°F (160°C).

In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.

In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.

Sift in the flour and the cornstarch, whisking to make sure there are no lumps.

In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.

Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.

•Pour the batter into the cupcake molds

•Bake for 25 mins then reduce the heat to 285°F(140°C) and bake for another 55 mins until the cake has risen.

•Dust the top of the cupcakes with powdered sugar and served with strawberries at the top(optional) whilr still warm.

•Enjoy!