Japanese Cotton Cheesecake Cupcakes Recipe: Fluffy Mini Treats

Instructions:

1. Preheat your oven to 320°F (160°C). Line a 12 slot muffin tin with paper liners and prepare a large roasting pan for the water bath. Note: Preheating is vital so the steam starts generating immediately.
2. In a double boiler over simmering water, combine the cream cheese, butter, and milk. Whisk until the mixture is completely smooth and glossy. Remove from heat.
3. Whisk the egg yolks, vanilla extract, and lemon juice into the cream cheese mixture until well combined. The color should be a pale, creamy yellow.
4. Sift the cake flour, cornstarch, and salt into the wet ingredients. Whisk gently until the batter is silky and no lumps remain.
5. In a clean, grease free bowl, beat the cold egg whites with cream of tartar. Gradually add the granulated sugar while beating until soft, hooked peaks form. Note: They should look like thick shaving cream.
6. Gently fold one third of the meringue into the cheese batter to lighten it. Use a silicone spatula in a J motion to keep the air inside.
7. Progressively fold in the remaining meringue in two batches. Stop the moment no white streaks remain in the pale yellow batter.
8. Divide the batter evenly among the 12 cupcake liners. Place the tin in the roasting pan and fill the pan with hot water until it reaches halfway up the sides.
9. Bake for 60 minutes until the tops are golden brown and spring back when touched.
10. Turn off the oven and leave the door ajar for 10 minutes. This allows the cupcakes to adjust to the room temperature without shrinking. > Chef's Tip: When folding the meringue, don't stir. Imagine you are folding a delicate silk blanket. If you are too aggressive, you’ll hear the tiny bubbles popping — that’s the sound of your cupcakes losing their lift!