FROMAGE AU SOUFFLE Cream Cheese Cupcakes

April 19, 2006 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.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 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 4  12 aluminum cups  0kcal 45 minutes cream cheese 150g  whole egg 100g  sugar 50g  cake flour 20g