Before the first batch cooled down, 4 cupcakes already gone missing... I chilled and refrigerated all and today they taste even better!
Recipe makes around 28 mini cupcakes.
(I made 24 mini cupcakes + 1 small baking pan size block)
250 ml milk
250 gm cream cheese, cubed and softened at room temperature
60 gm butter, softened at room temperature
6 egg yolks
55 gm cake flour
20 gm corn flour
1 lemon zest
6 egg whites
1/4 tsp cream of tartar
130 gm caster sugar
Tips: Make sure all your ingredients are at room temperature before you start.