Cheesy Yema Cupcake
I found one last block of cream cheese in my fridge. I already made a cream cheese cupcake last week (refer to Cream Cheese Cupcake). I want to make another version with a twist ... and the twist is the yema icing/frosting and this will be crust-less. Unfortunately, I am on diet. So I just waited for my family’s verdict to confirm if it is a success. Fortunately, it is. Yehey! Recipe follows.
Cheesy Yema Cupcake (Makes 24)
Ingredients:
Cupcake Batter:
1 8-oz pack cream cheese, softened
1/3 cup unsalted butter, softened
1/2 cup milk, room temp.
1/2 cup all purpose flour
3 tbsp cornstarch
1/4 tsp sea salt
6 large eggs, yolk and white separated
1 tsp lemon juice
1/4 tsp cream of tartar
3/4 cup sugar
2 tsp vanilla extract, divided
Yema icing/frosting:
450 ml condensed milk
4-5 egg yolks, slightly beaten
1 tbsp cornstarch mixed with 300 ml of water
2 tbsp butter, softened
grated cheese, for topping
Instructions:
Pre-heat oven to 200 degree C.
On the stove, fill a saucepan with water and bring to a boil. Set a heatproof mixing bowl over the simmering water. In the mixing bowl, combine butter, cream cheese, vanilla and milk; stir until its just melted and blended together. Set aside and cool.
Sift together flour, corn starch and salt. Mix to the cream cheese mixture. Add the egg yolks (one at a time) while beating. Mix the lemon juice.
Prepare the meringue mixture: In a separate bowl (clean and dry) and using a mixer, beat egg whites until double (on low). Make sure that the eggs are fresh and the egg whites do not have yolks or any fats mixed with it, otherwise, your mixture would be “soupy”. Add cream of tartar (to stabilise) and continue beating. Add in vanilla then gradually add sugar until stiff (gradually increase mixer speed up to mid high).
Fold in a quarter of the meringue mixture to the cream cheese mixture. When everything is combined, fold in the cream cheese mixture to the rest of the meringue mixture. Mix until combined well.
Line cupcake pan with your favourite paper cups. Add 1/4 cup batter to each cup.
Steam bake (i.e. put a deep pan with boiling water on the rack closest to the floor of the oven, while placing the rack where you put the pan at the center of the oven) for 45-50 minutes or until done and the toothpick inserted into the center comes out clean. Cool for at least 10 mins. (To add steam while baking, you may occasionally add ice cubes to the deep pan.)
Yema icing/frosting: Prepare the frosting while the batter is baking in the oven. In a sauce pan, mix condensed milk, corn starch mixed with water and egg yolks. Cook in low heat, stirring occasionally (making sure there are no lumps). Add in vanilla. Cook until thick. Add in butter.
Assemble the cupcake: Pour the Yema frosting over the cupcakes and top with grated cheese.
My taster says “Aprub!”. Hope you enjoy too. :)
Adapted from bakehappy.net