Soft Sponge Cheese Cupcake
I really like the fluffiness of this cheese cupcake, or I should say muffin because there is no icing on top. Regardless, it tastes sweet and savory, perfect for breakfast or light snack. Hope you like them :)
Soft Sponge Cheese Cupcake
I really like the fluffiness of this cheese cupcake, or I should say muffin because there is no icing on top. Regardless, it tastes sweet and savory, perfect for breakfast or light snack. Hope you like them :)
Cooking Instructions
- 1
Https://youtu.be/5x-LESesWbw
- 2
Using a hand mixer, beat egg whites until foamy. Then gradually add 50 g granulated white sugar while mixing. Beat until soft peak. Set aside.
- 3
In a separate bowl, beat egg yolks and 42 g granulated white sugar until thickened and lightened in color.
- 4
Add milk and melted butter, then beat just until combined.
- 5
Sift in cake flour and baking powder, then gently fold with a spatula to combine. Do not overmix from here on, because we want to retain the airiness of batter.
- 6
Preheat oven to 180°C / 350°F (conventional oven temp).
- 7
Add one-third of beaten egg whites into yolk mixture. Again, fold with care to slightly combine. Fold in another one-third. Then add the final one-third along with 50 g of grated cheese. Fold just until combined.
- 8
Divide batter into 6 muffin tray lined with paper. Bake for 20 minutes or until slightly browned on top.
- 9
While they are still warm, spread butter on top and sprinkle with remaining cheese.
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