Cheese Cupcake Filipino Style

This Pinoy cheesecake is like no other.

It is compact and solid, with a contrasting sweet cake and salty cheese taste.

The best part is the 'muffin top' -- sticky, sweet top with strings of chewy, salty cheese... yummy!

The challenge here is how to keep the cupcake moist - since most of those available in bakeshops tend to be dry and hard -- as we say nakaka-hirin.

The original recipe that I had was from back when I took a baking class at The Maya Kitchen in the '90s.

I have tweaked it a bit to suit my taste.

I like using part-butter, part-oil to keep my cake moist, even after refrigeration -- which is not really conventional in baking.

But I am more concerned of the end result rather than the convention, so as always, choose whatever works for you.

YOUR CHEESE CUPCAKE FILIPINO SHOPPING LIST:

• All-purpose Flour
• Baking Powder
• Condensed Milk
• Butter
• Cheddar Cheese
• Vegetable Oil

IN THE PANTRY:

• Eggs
• Sugar
• Salt

INGREDIENTS

• 1/2 cup Butter, softened
• 1/2 cup Sugar
• 4 medium Eggs

Dry Ingredients
• 2 1/2 cup All-purpose Flour
• 1 teaspoon Double-Acting Baking Powder
• 1/4 teaspoon Salt

Wet Ingredients
• 2 cans Condensed Milk
• 1/2 cup Vegetable Oil


• 1 cup Cheddar Cheese, shredded, half to mix in, half for topping

PREPARATION TIME : 15 minutes

COOKING TIME : 25 minutes

1 Mix together the dry ingredients and sift. In a separate container, mix together the condensed milk and vegetable oil.

2 Cream butter with sugar until light in color. Add the eggs one at a time.

3 Add alternately the dry and wet ingredients, starting and ending with the dry, BUT DO NOT OVER-BEAT.

4 Stir in the cheddar cheese.

5 Using an ice cream scoop, portion the mix on lined cupcake pans and bake for 25 mins or after testing for doneness (see below).

BENG'S TIPS

• Over-beating the mix after you put the flour in could result in tough cake. Try to just incorporate the wet and dry ingredients and do not over-mix.


• Buy baking powder that says 'Double Acting' on the can. This ensures your cupcake rises properly during baking.


• Salt heightens and brings out the flavor in any dessert or cake so make sure you don't forget adding it in.


• Freeze your cheese for a little bit so you could easily grate or shred it.


• You might want to do a half-batch first to try the recipe. A full batch makes about 2 to 2 1/2 dozen cupcakes.

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