Wednesday, October 14, 2009

Cream Cheese Chiffon Cupcake

I wanted to bake something for tomorrrow breakfast but had no idea what to bake this round. Something simple and not elaborate since it's a weekday, the night is short. I did muffin before but not cupcake, hence, I think I should give it a try this round. I adopted the recipe from one of the cook book I bought from Hong Kong but made a slight modification, hope to enhance the cake taste.

The cake turned up very light, fluffy, soft and a lot of moist. The cheese favour is quite mild, it's suitable for those who dislike strong cheese taste.  If you like soft and fluffy cake, this is your choice.

Here is the recipe to make 12 cupcakes.

Preparation: Preheat oven at 170*C for min. 15 mins. 

- 30g caster sugar
- 3 eggs
- 1 tbsp condensed milk
- 90g milk
- 70g cream cheese
- 15 oil
- 45g cake flour
- 1g baking powder
- 3 egg whites
- 20g caster sugar
- pinch of cream of tartar
- 1 tbsp of coca (mix with some water)

1. Combine 30g caster sugar, egg yolks and condensed milk with a manual whisk
2. Heat cream cheese and milk together. Stir to mix well. Let it cool down. Pour into egg yolk batter in step 1 together with oil.
3. Add sifted flour and baking powder into egg yolk batter in step 2. Mix well.
4. Whisk egg whites until foamy and then add in 20g caster sugar and cream of tartar. Whisk till stiff. Scrape out 1/3 egg white with a spatula and combine with egg yolk batter in step 3.
5. Pour egg yolk batter into whisked egg whites in 2 or 3 smaller portion. Mix swiftly with spatula (Don't over mix).
6. Scoop 1 spoonful of batter into cupcake cases, drizzle with some coca and cover with another spoonful of batter till 80% full.
7. Bake in oven at 170*C for 25-30 mins.
8. Remove from oven and rest to cool.

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