For the base:
For the frosting:
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.
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.
Put the frosting on the cold cupcakes and add chopped almonds or any other decorative detail as a topping.