Need to use up some balance creamcheese so decided to bake creamcheese chiffon cupcakes for snacks. It smells so yummy!! Love them!
Its so soft but the top i think can bake slightly more brown to be drier! Esp in this weather, it will be more lasting in room temp if its drier. Love the mild chese taste in each cupcakes!!
I filled them jus below the brim slightly and they rise so beautifully in the oven, no overflow. And when they cool, jus sink at the brim of the cupcakes! Lovely!! Pls try this recipe out! Super love the taste n texture!
Creamcheese Chiffon Cakes (adapted from BlessedHomeMaker)
(A)
60ml Milk
40g Creamchseese
25g Butter
4 yolks
65g Cake flour
(B)
4 Whites
70g Sugar
1tsp Lemon juice
1) Melt (A) over double-boiled method and stir til creamy.
2) Add in yolks and mix well
3) Fold in flour til no lumps
4) Beat (B) til soft n glossy peaks
5) Fold in whites in 2-3 addition, pouring the mixture into whites for the last addition
6) Scoop and fill cupcake liners. Bake at 180-200deg for 30-45mins til top browned nicely
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