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| Cheese Cupcakes |
I got this recipe from Kawaling Pinoy, and I have tried it 3 or 4 times already. It doesn't really rise good per photo above but it is really yummy. It says in the site that it is moist but after baking it is a little bit dry but when it is cool, let's say after an hour, it becomes soft.
This is not really the "perfect" cheese cupcake recipe for me but it is not really bad. Why don't you try it and tell me how it goes?
Thank you for visiting my site. Have a good one!
Ingredients:
1 3/4 cups flour, sifted
8 ounces sweetened condensed milk (1/2 of 14 oz can)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup cheddar cheese, shredded
1 3/4 cups flour, sifted
8 ounces sweetened condensed milk (1/2 of 14 oz can)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup cheddar cheese, shredded
Instructions:
1) Preheat oven to 350 F
2) In a large mixing bowl, combine flour, baking powder and salt.
3) In a medium bowl, beat butter, sugar, eggs and vanilla extract using electric mixer
4) Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with the flour mixture)
5) Add in 1/2 cup cheddar cheese and blend well.
6) Put in muffin cups 3/4 cup full only.
7) Top with remaining grated cheddar cheese.
8) Bake in oven for 20-25 minutes (check your muffins after the 20-minute mark)
9) Remove from oven and top with more grated cheese if desired.
Stays moist for 1 week in room temperature covered in tight lid container.
