Japanese Cotton Soft Cheesecakes With Cherry Blossom Buttercream And Raspberry Sugar
For the cakes:
250g cream cheese
50g unsalted butter
100ml whole milk
1 tsp vanilla paste
60g plain flour
1 tbsp lemon juice
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
For the buttercream:
150g unsalted butter
300g icing sugar
50ml double cream
1 tsp sakura (cherry blossom) extract (or any other flavouring)
1 drop red colour paste
For the raspberry sugar:
200g caster sugar
Preheat the oven to 150˚C. Half-fill a baking tray with water and place on the bottom shelf. Line a cupcake tray with cupcake cups.
Place the cream cheese, butter, milk and vanilla paste in a bowl over a hot water bath and stir until mixture is smooth and creamy. Allow to cool to room temperature (you can place the bowl in a sink of cold water to help speed up the process).
Sift the flour and cornflour into the cheese mixture, add the lemon juice and egg yolks and stir until a smooth mixture forms.
In a separate bowl, whisk the egg whites and cream of tartar until stiff, then add the sugar and whisk until soft peaks form.
Add the egg white mixture to the cheese mixture and gently fold under.
Pour into cupcake cups and place in the middle of the oven over the water bath and bake for 1 hour and 15 minutes, or until golden brown. Remove from the oven and allow to cool.
To make the buttercream, whisk the butter and icing sugar until crumbly, then add the double cream and flavouring and whisk until smooth. Place the buttercream in a piping bag fitted with a Wilton 1M tip, or similar, and pipe swirls onto the tops of the cakes.
To make the raspberry sugar, place the sugar and the raspberries in a food processor and blend until smooth and pink. Sprinkle over the piped cupcakes. Keep the remaining raspberry sugar in an airtight container for other baking or coating the rims of cocktail glasses.
How perfect are these petal baking cups from Sugarcraft? I think they would go nicely for a Easter tablescape!
(Recipe via mowielicious, adapted from Diana’s Desserts)