Tuesday, December 24, 2013

Pink japanese souffle cheese cupcakes (beet and mango)

I'm quite nervous when I decided to do this, cos I previously failed big big time when I tried to bake soufflé cheese cupcakes using the steam-bake method. I couldn't master the baking temp. and time for my oven. Keeping my fingers crossed that it turns out good. The girls are coming over to mine tomorrow for a Christmas bake, so I wanted to bake some treats for them. I was thinking of baking the beet red velvet cupcakes that I made yesterday, but seeing that we'll be baking more sweets, I should perhaps serve them something light and not that dense. And I thought of this. Super light! It melts in the mouth. And it's something I wanted to try again after the failure I hit some time back. Most importantly, I wanted to use up the pureed beet I had after making them for my red velvet cupcakes. Love the pink color. Best of all, it's all natural colorant. No artificial stuff in it. Such is the wonder of nature. So beautiful.


This cake has the 'melt-in-your-mouth' texture, just the way it's called, soufflé. But it is so light that one will never be enough. Hohohooo..

This is a recipe that I adapted from a fellow baker from the Facebook group Baking Wonderland.

*125g cream cheese, softened/ melted over bath of hot water
*60ml beet puree
*40ml buttermilk (or milk) (if you want the texture of this cake to be denser, replace this with cream)
*1tbsp grapeseed oil
*3 egg yolk
*1tbsp molasses sugar (fine)***
*1tbsp lemon juice
*30g superfine flour/ cornflour

*3 egg white
*3tbsp of molasses (fine)

*abt 2tbsp of chopped up mango (optional)

***The sugar content of this cake has been greatly reduced. Please top up with another 2tbsp sugar if you like your cakes sweet.

1. Combine fully melted cheese with beet puree, buttermilk and oil.
2. Beat egg yolk with sugar till it turns thick.
3. Combine egg yolk mix with cheese mix. Add in lemon juice.
4. In another mixing bowl, beat egg white with molasses till it forms a stiff peak.
5. In 3 batches, add the egg white meringue into the egg yolk batter.
6. Combine thoroughly and divide batter into 12-13 cupcake liners. Top with few cubes of fresh mango.
7. Tap the cupcake a few times to remove trapped air (not too sure it's needed here, but it's just a usual procedure I do with light cakes)
8. Bake (steam-bake) at 150deg C for 35-40min. This was baked using my toaster oven.

Hooray!! I've finally succeeded with my 'steam-baked' Japanese soufflé cheese cupcakes.

This should be my last post before Christmas. Merry Christmas!!

I'm submitting this post to Baby Sumo's Christmas Recipe Collection 2013 event, hosted by Baby Sumo of Eat Your Heart Out.

1 comment:

  1. Good to hear that you have mastered this souffle cupcakes.

    Merry Christmas and Happy New Year!

    Thx for linking it to my Christmas event -Yen


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