Ingredients:

  • 140g cream cheese, room temperature
  • 40g unsalted butter
  • 50ml whole milk
  • 1 tsp vanilla bean paste
  • 5 large egg yolks, room temperature
  • 50g all-purpose flour, sifted
  • 20g cornstarch, sifted
  • 1 tsp lemon juice
  • 5 large egg whites, chilled
  • 80g granulated sugar
  • 1/4 tsp cream of tartar

Instructions:

  1. Preheat your oven to 320°F (160°C). Prepare a 12-hole cupcake tin with high-walled parchment liners to support the rise.
  2. Set up a double boiler: Place a heat-proof bowl over a pot of simmering water. Combine cream cheese, butter, and milk in the bowl.
  3. Whisk the mixture gently until it is silken and free of lumps. Remove from heat and allow it to cool slightly to a warm temperature.
  4. Whisk in the egg yolks one by one, then stir in the vanilla bean paste and lemon juice.
  5. Sift the all-purpose flour and cornstarch into the creamy base. Whisk until just combined and smooth.
  6. In a separate clean, grease-free bowl, whisk the chilled egg whites and cream of tartar. Gradually add the granulated sugar, beating until soft, curved peaks form (the meringue should be shiny and flexible, not stiff).
  7. Gently fold one-third of the meringue into the cream cheese base to lighten it. Progressively fold in the remaining meringue in two more batches using a spatula, being careful not to deflate the air.
  8. Pour the batter into the cupcake liners. Place the tin inside a deep roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cupcake tin to create a water bath (Bain-marie).
  9. Bake at 150°C for 50 minutes until the tops are golden and springy.
  10. Turn off the oven and leave the door slightly ajar for 10 minutes to allow the cupcakes to cool gradually before removing from the water bath.