Pinoy-style cheese cupcakes are sweet treats that are often enjoyed for merienda or as a dessert. The cakes are dense and almost muffin-like (because of cheese mixed in) and the cake tops are often caramelized or topped with crusty melted cheddar cheese.
Making a batch of cheese cupcakes for the first time? We have tips so that you achieve the specific textures and tastes that you want.
1 Choose your cheese.
The standard recipe calls for cheddar cheese. It melts smoothly, has structure, and melts into crusty bits on top of the cake. It also gives the cupcakes a great salty touch. If you want a richer cheese flavor, opt for quick-melting cheese.
2 Leave space for cheese on top.
When you scoop out your batter, do not fill the cake pans to the brim. Remember: you will place at least 2 teaspoons of cheese on top of each cupcake! Use an ice cream scoop to measure the perfect amount of batter for a cupcake.
3 Get a golden, crusty, cheese cake top.
While the cupcakes bake, the tops will almost always bake into crusty goodness. If you want to take it to the next level and get them perfectly golden brown, turn your oven up to broil for 30 seconds before removing them from the oven.
4 Store them correctly.
You can keep the cupcakes in an airtight container at room temperature for three days…if they even last that long. You can gently reheat them in a toaster oven for five minutes before serving them, too.
5 Make the shelf life of the cupcakes last longer.
To extend their shelf life, place the cupcakes in the refrigerator for about seven to ten days, or store them in the freezer. When you’re ready to eat, zap them in the microwave set on low or gently reheat them in an oven toaster so you can enjoy the cupcakes as if they just came out of the oven.
Recipe and tips originally published in the September 2014 issue of Yummy magazine. Minor edits have been made by Yummy.ph editors.