Description
Light and fluffy Japanese cotton cheesecake cupcakes.
Ingrédients
L'échelle
- 120g cream cheese
- 30g unsalted butter
- 2 large eggs
- 40g granulated sugar
- 40ml milk
- 40g all-purpose flour
- 10g cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 160°C (320°F).
- In a bowl, melt cream cheese and butter together.
- Mix in milk and vanilla extract.
- In another bowl, whisk eggs with sugar until light and fluffy.
- Combine the wet and dry ingredients.
- Fill cupcake liners with the batter.
- Bake for 20-25 minutes.
- Let cool before serving.
Notes
- Use a scale for accurate measurements.
- Do not overbake to maintain fluffiness.
- Store in the refrigerator for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Japanese
La Nutrition
- Taille D'Une Portion: 1 cupcake
- Calories: 120
- Sucre: 8g
- De Sodium: 100mg
- La graisse: 6g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 12g
- La fibre: 0g
- La protéine: 3g
- Le taux de cholestérol: 50mg
Mots-clés: japanese cotton cheesecake cupcakes