Let cool slightly, then add egg yolks and mix well. Sift in cake flour and cornstarch, and whisk until smooth.
Whip the Egg Whites:
In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.
Combine:
Fold one-third of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two additions.
Bake:
Divide the batter evenly among the cupcake liners, filling them about 80% full.
Place the muffin tin in a larger baking tray. Add hot water to the larger tray to create a water bath.
Bake for 25-30 minutes, or until the tops are golden and set.
Cool:
Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Continued on next page 👇(page 3)👇
