Filipino Cheese Cupcakes Food

FILIPINO CHEESE CUPCAKES

Steps:

• Preheat oven to 350°F/175°C.
• Line a 12-cup muffin tin or a 24-cup mini muffin tin with cupcake liners.
• In a medium bowl, combine the flour, baking powder and salt. Set aside.
• Using an electric mixer, cream together the butter and sugar until pale and creamy, on medium speed.
• Add the eggs one at a time.
• Mix in the vanilla and condensed milk.
• With the mixer running on low, gradually add the flour. Mix well.
• Scrape down the sides of the bowl occasionally.
• Fold in ¾ cup of the grated cheese.
• Scoop a batter into the prepared muffin tin, ¾ full. Top each with more cheddar cheese.
• Bake for 25 - 30 minutes for normal-sized cupcakes, and 10-12 minutes for mini muffins, or until a wooden skewer or toothpick inserted into the center comes out clean.
• Remove from oven and cool completely on a wire rack before serving.

ULTRA MOIST CHEESE CUPCAKES

Steps:

• In a large bowl, combine flour, baking powder and salt.
• In a medium bowl, beat butter, sugar, eggs and extract.
• Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.).
• Add in grated Velveeta and blend well.
• Put in muffin cups 3/4 cup full only.
• Top with grated cheddar cheese.
• Bake in 350 oven for 20-25 minutes.
• Stays moist for 1 week in room temperature (covered in tight lid container).