Delicious cheese cupcakes filled with raspberries. Ideal for gifting or sharing with anyone you want. They are a delightful dessert that no one can refuse. Prepare them.
On a floured surface, place the butter and flour; start mixing with your hands until it resembles sand, then add the sifted powdered sugar to avoid lumps and mix a little more.
In a separate bowl, add vanilla to the egg yolks, and then add to the flour mixture, mixing everything very well with a spatula.
Knead until a smooth dough forms, shape it into a ball, press it lightly, and let it rest for 30 minutes.
After the resting time, roll out on a flat, floured surface using a rolling pin.
Cut circles of 8 cm in diameter and place them in the previously greased cupcake trays, being careful not to break them; you can double them if they are too thin.
For the filling, beat the cheese until smooth, then add the sugar and beat for 2 minutes, incorporate the butter, which should be at room temperature, and continue beating.
Add the egg yolks one by one until it slightly puffs up, then add the lemon zest and vanilla. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold in the sifted cornstarch, and incorporate it into the cheese mixture, ensuring it is well mixed but not over-beaten, using a spatula.
Using a ladle, begin to fill the molds up to 1/4 of their capacity, place 1/2 tablespoon of strawberry jam in the center of each mold along with a few raspberries. Once filled, cover with the cheese mixture.
Bake at 150 °C for about an hour. When they puff up and are golden on top, touch the center and if it feels firm, it indicates they are ready.
Unmold and dust with powdered sugar, and garnish with raspberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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