cakepia recipe japanese      
Cream Cheese Cupcakes  
World Traditional Recipe ベルギー

Belgian style cheese cupcakes, baked in aluminum cups. If baked in shallow cups, the cakes tend to be dry. So for moist cakes, choose cups that have enough depth.
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●Preparation Tip

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Photo #2

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Photo #4
Separate eggs. Divide sugar into two equal portions.

Add the egg yolks and half of the sugar (25g) to cream cheese and blend well. (Photo #1)

Start beating the egg whites and add the rest of the sugar (25g).

Beat the egg white mixture until stiff to make meringue. (Photo #2)

Mix in half of the meringue to the cream cheese mixture, then sift in flour. (Photo #3)

Add the rest of the meringue and mix lightly. Transfer the mixture into aluminum cups. (Photo #4)

Bake in a preheated oven at 180 °C (356 °F) for about 10 minutes. If the surface turns brown, cover with aluminum foil and continue baking.

Servings per Recipe Calories per Serving Ready In
12 aluminum cups  234kcal 45 minutes
cream cheese 150g 
whole eggs 100g 
sugar 50g 
cake flour 20g 
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