Heavy Cream Cheese Cupcakes

Overview

Use up 250 grams of cream cheese at one time. I like the crispy skin of the cake, so I don’t use the water bath method to make the cheesecake. And when the weather is cold, we don’t put it in the refrigerator. Eating it refrigerated will irritate the stomach. Eat it directly after baking. The skin is golden and crispy, and the cake body has a delicate texture. It has the slight acidity of cream cheese and the aroma of rum.

Tags

• baking
• children
• afternoon tea
• birthday
• butter
• cream cheese
• egg
• low gluten flour
• milk
• powdered sugar

Ingredients

Steps

1. 1 250g filet cream cheese softened at room temperature.

   

2. 2 Place a container of hot water outside the container of cream cheese to help melt the cream cheese.

   

3. 3 Beat the cream cheese with an electric mixer until smooth.

   

4. 4 Add 10ml rum, 20g melted butter, 3 egg yolks, and 25ml milk to the cream cheese and beat until smooth. Then sift in 48g of low-gluten flour. Mix well.

   

5. 5 Beat 3 egg whites and add 75g powdered sugar in three batches.

   

6. 6 Add the whipped egg whites to the cream cheese batter in three batches and mix evenly.

   

7. 7 Pour the mixed cream cheese batter into paper cups and place them in the middle rack of the oven. The upper level is 170 degrees and the lower level is 180 degrees. No water bath required. Bake for 35 minutes. During the last 5 minutes, you can move the baking sheet to the lower level. Because of the heavy cream cheesecake, the cake body is relatively moist, preventing the middle of the paper cup from being baked through.

   

8. 8 When it comes out of the oven, the skin of the cake is golden and crispy, and the body of the cake is delicate and soft.