Ingredients
For the base:
320 g of Quescrem Cream Cheese Original Recipe
60 g butter
185 ml of whole milk
Salt
185 g egg white
100 g egg yolk
90 g powdered sugar
30 g medium-strength wheat flour
24 g corn starch
Lemon juice
For the frosting:
100 g of Quescrem Cream Cheese Original Recipe
300 g butter
300 g powdered sugar
Tip:
This recipe contains a frosting that is very quick and practical to prepare, since it saves the preparation of the syrup (which means work time and material needs). The consistent texture of Quescrem Receta Original makes this frosting very stable during refrigeration.
Preparation
1
From the base:
Melt the Original Recipe cream cheese, without heating or beating excessively. Add the butter and mix with a spoon. Add the salt to the milk and mix it with the cheese and butter and finally add the beaten egg yolks.
Make a meringue with the egg whites and add the sugar. Add to the cheese mixture and finally add the starch, flour and lemon juice. Pour the mixture into cupcake molds and bake in a bain-marie at 180 ºC for 15-20 minutes. Allow to cool.
2
From the frosting:
Soften the butter and mix it with the Original Recipe cream cheese. Stir in the sifted powdered sugar and place the mixture in a piping bag.
Presentation
Put the frosting on the cold cupcakes and add chopped almonds or any other decorative detail as a topping.
