Preheat your oven to 160°C (320°F).
Line a muffin tin with cupcake liners. Place a large tray in the oven and fill it with about 1–2 cm (½–1 inch) of hot water (for a water bath).
2. Prepare the Cheese Mixture
In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler). Stir until smooth and well combined.
Remove from heat and let it cool slightly.
3. Mix Dry Ingredients
Sift together cake flour and cornstarch into a separate bowl.
4. Combine Egg Yolks and Cheese Mixture
Whisk the egg yolks into the cooled cheese mixture until smooth.
Gradually add the sifted dry ingredients, stirring until there are no lumps.
5. Whip Egg Whites
In a clean, grease-free bowl, beat egg whites with cream of tartar using an electric mixer on medium speed. Once frothy, gradually add the sugar (30g). Beat until soft peaks form.
6. Fold Meringue Into Batter
Gently fold ⅓ of the meringue into the cheese mixture to lighten it.
Fold in the remaining meringue in two additions, using a spatula to combine gently without deflating the mixture.
7. Pour Batter Into Liners
Divide the batter evenly among the cupcake liners, filling them about ¾ full.
8. Bake in Water Bath
Place the muffin tin into the preheated oven on the tray with hot water. Bake for 20–25 minutes at 160°C (320°F), then reduce the temperature to 140°C (285°F) and bake for another 15–20 minutes.
9. Cool Gradually
Turn off the oven and leave the cupcakes inside with the door slightly ajar for 10–15 minutes. This helps prevent cracking.
Remove from the oven and let them cool completely.
10. Serve and Enjoy
Dust with powdered sugar and top wit
h berries or whipped cream if desired.
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