Cheese cupcake was all the rage in the 80's and everyone was making as well as buying them. It has all the flavours that Filipinos like: cheese, butter and condensed milk. Although it is called cheese cupcake, the only cheese in it is the grated cheddar on the top.
I remember the first time I made this cupcake. It was with some friends from home who regularly cook for fun. I have kept my recipe of this cake but have only used it a twice. It had similar ingredients as this recipe and although the taste is also similar, the texture is a bit dense and heavy.
When I saw this recipe for vanilla condensed milk cake, I was instantly interested. I had a feeling that it would make a good base for cheese cupcake. I added cream cheese just to make my point that it is a cheese cupcake and reduced the amount of vanilla just so the cheese in the recipe would be the evident taste. It turned out better than expected. The crumb was moist and tender with a crusty, cheesy top. Although it is a retro recipe, it had a sweet and salty combo that is so now. How I wish my friends were here to share this cupcake over coffee and chit chat.
Recipe adapted from Pizzarosa's Vanilla Condensed Milk Cake.
(for a dozen cupcakes)
1 1/3 c. plain flour
1/2 tsp. salt
1 tsp. baking powder
225 gms. butter, room temperature
1/2 c. sugar
3 large eggs, room temperature
1/2 c. cream cheese
1 tsp. vanilla extract
3/4 c. sweetened condensed milk
1 c. grated mature cheddar cheese
Preheat the oven to 350° F/ 175° C.
Whisk the flour, salt and baking powder together.
Cream the butter and the sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add in the cream cheese, condensed milk and vanilla and mix until combined.
Lastly add in the flour and gently blend in until combined.
Using an ice cream scoop, fill lined cupcake or muffin tins. Do not overfill the paper cases. Top each with 1 tbsp. of grated cheese.
Bake for 20 minutes or until the tops are browned and a cake tester comes out clean.
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