Cheese Sponge Cupcakes by Sharon Yet

Makes 6-7 full cups or 8 3/4 cups
Ingredients:
Cold eggs - 2 (Take out from fridge)
Castor sugar - 50g (I use 45gm)
Superfine flour/Cake flour - 60g (Sieve)
Cream Cheese - 30g
Corn Oil - 15ml (1 tbsp)
Milk - 15ml (1 tbsp) (I use 30ml cause i found 15ml too dried)

Method:
1) Preheat your oven 160C or according to your oven (Top and bottom heater). (I preheat 150C)
2) Put cream cheese, corn oil and milk inside double boiler. Mix evenly until cream cheese melt. Remove from heat and let it cool.
3) Beat cold eggs and sugar until thick and double the size. Medium speed. (If you use hand mixer about speed 3). About 15 mins.
4) Fold in the sifted flour gently using spatula. Fold until evenly.
5) Add in the cream cheese mixture and mix (fold) evenly.
6) Scoop into paper cups and bake for 20-25 mins or until golden brown.