Monday, 28 September 2015

Milk & Cheese Cupcake

I was toying on the idea of naming this Filipino cheese cupcake because I made this recipe with the cheese cupcake of lemon square in mind and the dark brown sweet cupcake with a toasted cheese on top that we used to buy from a local bakeshop in our town. But using cheese cupcake as a title would bring to mind a chiffon base cupcake covered with buttercream and dredged with grated yellow cheese (I am planning to do that soon) So I decided to name it as milk and cheese cupcake because it is what it is.

Why milk and cheese cupcake? Because it is similar to my condensed milk cupcake recipe, I just mixed and topped it with grated cheddar cheese.  

Exactly a week ago, I posted my own recipe of condensed milk cupcake, which I formulated based on the pound cake recipe.  The recipe was my base for my milk and cheese cupcake.  I just added grated cheese and reduced the salt content.  Check the recipe of the Condensed Milk Cupcake.   My condensed milk cupcake has been in the top most viewed post in our blog since I published.  You might want to try it too then this (smiling with a halo on top of my head)

The truth is, I baked this a day after I made my condensed milk cupcake since the Husband was requesting for another batch of it.  So instead of granting his wish, I proceeded to baking a my milk and cheese cupcake (evil grin).

taken on the following day, they still look  moist :-)

I assure you, these sweeties offer a wonderful marriage of milky sweet  and mild tangy and salty flavors.  One added bonus is that my recipe produced a very moist cupcake that becomes even moister the following day. The husband who is not fond of sweet cakes or anything sweet at that, love both my condensed milk cupcakes and my milk and cheese cupcakes.  BECAUSE, it is not too cloying sweet.  Try it :-)

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Yield: 13-15 pcs
Size : 2 oz
Baking Temp : 180 degrees Celsius
Baking Time- 15 to 18 minutes

Ingredients :
Cake Flour - 2 cups
White Sugar -  2/3 cup
Baking Powder - 2 tsp (depending on the brand you are using)
Salt - a pinch
Corn Oil - 3/4 cup
Vanilla essence - 1 tsp
Eggs - 2 eggs
Condensed Milk - 200 grams (sorry I failed to measure using cups)
Cheddar Cheese, shredded - 1 cup (or more as desired)
Cheddar Cheese, shredded - 1/4 cup  for toppings

Cooking Procedure :
1. Mix the dry ingredients together except for the sugar and set aside 
2. Whisk the sugar and egg until fluffy then add the vanilla essence and condensed milk. Beat using a wire whisk.
3. Gradually add in half of the dry mixture,mix until just incorporated.
4. Pour in the vegetable oil, mix until just incorporated.
5. Add the remaining dry ingredients and 1 cup of the grated cheddar cheese and mix until fully incorporated.
6. Set aside for at least 20 minutes.  Pre-heat oven to 180degrees Celsius.
7.  Scoop the batter into a greased or lined cup cake molder top it with the remaining grated cheddar cheese.
8. Bake for 15 minutes or until the top part of the cupcakes turned light brown or until a toothpick inserted in the middle comes out clean.

©myFresha-licious (28September2015)


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