This one is long overdue and I cannot apologize enough for the delay. (Still, sorry Jo! 🙁 )
If you’re anything like me, then you love cheese. Like A LOT! I can’t get enough of it, which is weird since I am lactose intolerant and I should not be able to eat cheese without getting sick. But yeah, I can and that makes me really happy. [I would share more about this in later posts.]
Anyway, I had anticipated that the long week due to the observance of the Lenten Season would have me soooo bored so I had planned to bake some goodies for the kiddos. I had been very busy with work, the kids, and life in general that I had not been able to find the time and energy to use my 4-month old oven. So I took advantage of the long weekend to whip up some cupcakes for the kids to munch on.
My children don’t have a favorite cupcake flavor in particular, but Kuya MM’s stomach doesn’t seem to react very well to chocolate. So chocolate-flavored cupcakes were out of the question. Also, I noticed that a pack of cheese in my fridge would expire on July so I knew that I had to use it immediately or risk throwing it away (which is a big No-No in our household). That’s why I decided to bake some cheese cupcakes.
The recipe was quite simple considering that I practically used only one bowl to mix everything together. Really, even the kids can do this with minimal supervision. The ingredients are also pretty easy to find in the kitchen.
My kids and I really enjoyed these cupcakes but I have to say that this may not be for everyone. Taste, after all, is subjective. Case in point: I found them moist enough, but my mother complained. She said they were too dry that she nearly choked while eating.
So if you’re looking for moist cheese cupcakes, these might not be for you. Or maybe you can experiment to find a version with much more moisture content. And if you do, I hope you would come back and share it with us so we can try it ourselves.
Alternatively, you may choose to top your cupcakes with sliced or grated cheese. If you choose to do so, bake the cupcakes for 15-20 minutes and remove from oven. Add the cheese toppings and bake them for another 5 minutes.
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 can condensed milk
- 2 eggs
- 1/2 cup grated cheese
- Preheat oven to 175C. Line pan with cupcake liners.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating after every addition.
- Alternately mix in flour and milk, beginning and ending with flour. Be careful not to overmix.
- Fold in cheese and mix until incorporate.
- Fill cupcake liners and bake for 20-25 minutes or until done.