10 November 2011

Souffle Cheese Cupcakes

Another rainny day, a perfect dessert for Gabriel is this Souffle Cheese Cupcake. He dashed to the dinning table when he heard "cheese cupcake", he spooned the cake spoonful by spoonful into his mouth while saying "Mama, this is so nice!" I'm glad to see him content and satisfy with this cupcake.

By folding in the egg whites into the cheese mixture makes the texture of the cake soft and light. The flavour of cream cheese is still there, the cake tastes like eating souffle, soft and tender. If you love the cake to be light, this is the right recipe.

The top of this cake cracked like earthquake due to my impatient in waiting the cake to raise and brown, switched the oven heat to higher temperature was a mistake! This cake is recommended to take it on the very day, as the softness and tender will disappear if you keep it in the fridge.

You may hop over to Corner Cafe and Baking on Cloud 9 to see theirs beautiful baked. They have the top of Souffle Cheese Cupcakes beautifully brown too.

Recipe adapted from Corner Cafe and Baking on Cloud 9
125g cream cheese
60ml milk
40ml canola oil
3 egg yolks
40g caster sugar
20ml lemon juice
30g cornflour, sifted
3 egg whites
70g caster sugar

1. Preheat oven to 150°C. Line 12 muffin holes with paper cups. Place a large tray of hot water inside the oven just below the shelf where the cheesecakes are to be baked.
2. Soften cream cheese with milk and oil in a bowl placed over a double-boiler. Whisk until smooth, remove from heat and let cool until lukewarm.
3. Beat egg yolks with 40g sugar until combined, beat in lemon juice. Gradually whisk in cheese mixture to combine. Lightly whisk in sifted cornflour, mix well.
4. Beat egg whites until foamy. Then gradually beat in 70g sugar, spoonful by spoonful, until firm but just under stiff peaks stage.
5. Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed in. Repeat two more times with the remaining egg white mixture.
6. Spoon batter into the prepared muffin cups, filling each cup nearly to the rim.
7. Bake for 35-40 minutes, or until the tops of the cheesecakes are lightly browned.


  1. Gab有没有替你的蛋糕打分数啊?嘻嘻!

  2. 小鱼,第一天是近99%第二天成了近零 :)Gabriel 不吃第二天的成品 :D

  3. i love light cakes...you have done it so well too...:)请我吃一个吧!

  4. This should be similar to Japanese cotton cheesecake which is also very light....have to try these cupcakes, easier to eat:D Can see why your son likes these.

  5. i have to make souffles one day after reading how light they are..sounds like a bit adventurous too making these!!

  6. I love light cake as well ...
    Not only your boy love it ..
    I am loving it too ...~~

  7. 我也喜欢这么轻柔的小蛋糕。

  8. so nice to see our kid enjoy our bake right, hehehe! great job, look so soft and light.

  9. I like this! Looks soft and light!

  10. 我多希望我儿子吃了我的蛋糕后会给我一句这样的鼓励。。我等,我等,我等等等

  11. Sherleen, 近来好吗?来请你吃!

    Jeannie, yes it taste similar as Japanese cotton cheesecake. The texture change a bit on the second day as I placed them in fridge, it still soft and fluffy but not like in the first day.

    Lena, try it out! if you like cream cheese, this will satisfy you!

  12. 鲸鱼,是的,像棉花般轻盈柔软 :)

    董夫人,I'm also a fan for light cheese cake!

    Sean, 哈哈,幸福就在近尺,真贴切的形容词!

  13. Sonia, thanks!

    Hearty Bakes, welcome and thanks for the comment!

    Esther, 会的!儿子会说:妈妈的蛋糕真棒!

  14. 看了流口水了。看来这个一定超好吃的。

  15. Ah Tze,

    Love the texture of this cake. I've yet to bake any cupcake for this month's AB's challenge. Now that sch is over, hope to start soon... Btw, thks for following my blog :)

  16. Joceline, 谢谢喜欢!

    Faeez, welcome! thanks for dropping by!

  17. 唉... 失敗了 - 我的烤了45分鐘中間還是沒熟,而且好酸... 放在烤箱裏冷了之後中間還凹陷下去 整個就是fail...
    不過我是不會放棄的 下個禮拜再試一次吧!

    1. 酸?凹陷下去?加油!再試試吧!


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