YEMA CUPCAKE
Ingredients
For the cupcake:
1/3 cup butter
1 cup cream cheese
1/2 cup milk
1/2 cup all purpose flour
3 tablespoons cornstarch
1/4 tsp salt
6 egg yolks
1 tsp calamansi (or lemon) juice
6 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1 tsp vanilla extract
For the filling or icing
2 cans condensed milk
6 egg yolks
1 tsp vanilla extract
2 tablespoons butter
300 ml water
1 tablespoon cornstarch
1 cup grated cheese
Instructions
In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan. Once melted, cool to room temp. Using a mixer, add in flour, cornstarch, salt. Then add in egg yolks and lastly the lemon juice. Set aside.
In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form. Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined.
Line cupcake pan with metallic cupcake liners. Add 1/4 cup batter to each liner.
Bake cupcakes 30 minutes or until done at 325F. Make sure to add a bowl of hot water inside the oven (preferably on the top most part.
To make the icing, open two cans of condensed milk and pour it over a pan. Measure 300ml water from the condensed milk can, pour in a small bowl and add in cornstarch. Mix well and pour into the condensed milk
Add in egg yolks and cook in low heat. Add in vanilla. Cook until it thickens and jiggly enough to spread. Add in butter.
To assemble the Yema Cupcakes, pour Yema Icing over the cooled cupcakes. Top with grated cheese.
