This is a repost from one of the recipes I've entered on my reviews page on Multiply about two years ago. All of the ingredients to this wonderful recipe remains the same, except for the photos, which I've upgraded with such style and grace...as you'll see...
Lately, I've been getting a couple of comments from my Multiply network on this that got me craving for it. So, this morning I had an urge for these cheesy cupcakes that I decided to make a batch of them. These cupcakes are so easy to make and they're great for snacks or as an after-lunch or dinner sweet treat...a favorite treat for us, Filipinos!
If you look at the ingredients, you'll probably wonder that this concoction will be too sweet especially with the two cans of condensed milk, but trust me, it's not the case since I think the extra-sharp cheddar cheese seems to balance things out.
If you look at the ingredients, you'll probably wonder that this concoction will be too sweet especially with the two cans of condensed milk, but trust me, it's not the case since I think the extra-sharp cheddar cheese seems to balance things out.
Hope you'll try this one day and see it for yourself. Here's a link of my original post with a story included.
Ingredients:
1 cup butter
½ cup sugar
2 cans of condensed milk (1 can = 14 oz, so 28 oz total)
Ingredients:
1 cup butter
½ cup sugar
2 cans of condensed milk (1 can = 14 oz, so 28 oz total)
1 tsp vanilla
3 cups cake flour (sifted)
1 tsp baking powder
3 eggs
½ cup Extra-Sharp Cheddar Cheese, shredded for the batter mixture
½ cup Extra-Sharp Cheddar Cheese, shredded cheese for topping, you can use more...until top of cupcake is covered with cheese
Directions:
3 cups cake flour (sifted)
1 tsp baking powder
3 eggs
½ cup Extra-Sharp Cheddar Cheese, shredded for the batter mixture
½ cup Extra-Sharp Cheddar Cheese, shredded cheese for topping, you can use more...until top of cupcake is covered with cheese
Directions:
Heat oven at 325 degrees. Arrange cupcake liners in a baking pan or silicone muffin pan or cups. In a stand up mixer, beat butter and sugar until creamy. Add vanilla, condensed milk, and add eggs one at a time while beating the batter.
In a separate bowl, combine sifted cake flour and baking powder. Mix dry ingredients with the creamed butter. Lastly, add 1/2 cup of shredded cheddar cheese. Mix well.
Use a small ice cream scooper (I like to use the Pampered Chef Medium Scooper...perfect one scoop for each cup) to fill the cupcake liners with the cupcake batter (3/4 full). Sprinkle cheese on top. Bake for 30-35 minutes or until golden brown.
Yields about 3 dozen regular-sized cupcakes.
I've been looking for the authentic Filipino Cheese Cup Cake recipe and was so glad you posted this one. Thank you so much for sharing and all the best to you.
ReplyDeleteSincerely, Someone from Brooklyn, NY
Hi Someone from Brooklyn, NY! Thanks for stopping by. I'm glad you were able to stumble upon my site. Unfortunately, I stopped blogging couple of years ago, but I keep this up as a reference guide for myself 'coz there are times when I forget how I tweaked recipes around. So funny, I just made two batches of these cheese cupcakes today! I had that craving again. Anyway, I hope it turned out well for you. All the best. Happy Baking!
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