Lotus Cream Cheese Cupcakes
Ingredients ＜12 pieces＞
【Main ingredients】
- Egg white / 90g
- Water / 55ml
- Low gluten flour / 50g
- Egg yolk / 50g
- Vanilla essential oil / 2g
- Sugar / 30g
【Stuffing】
- Butter / 65g
- Lotus caramel sauce / 50g
- powdered sugar / 30g
- Cream cheese / 250g
【Method】
1. Chiffon cake (12-14 cups): Put the egg whites into the ice tray in advance. Heat the water to 65-70°C, sift in the low-gluten flour while it is still hot, stir in a straight line to form a paste, then add the egg yolk and Vanilla essential oil and mix well. Take out the egg whites in an ice tray. It is best to have a little ice around them. The whipped meringue will be more stable and delicate. Add sugar in three batches and beat until medium peaks. Add 1/3 of the meringue into the batter and mix, then pour in the remaining meringue and mix. Pour the ice cream soup into the paper cup and smooth it out, knock out the air bubbles, and air fry at 120°C for 20 minutes.
2. Cream cheese cream frosting: Stir softened butter and Lotus caramel sauce, add powdered sugar and beat well, then stir with softened cream cheese.
3. Place the whipped cream cheese and ice cream on the surface of the cup cake, sprinkle with cocoa powder and decorate with Lotus cookies.
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