It was my first time to try making cheese cupcakes so I was kinda excited. As most people know, baking is an exact science. It calls for accurate measurement of ingredients and correct manner of preparation. I learned from my mom (who discovered from her friend) that baking this flavor is a tad bit complex than say for example chocolate. Well let me share it by telling the procedure and my experience.
Tip #1: Do not melt the butter. Take it out directly from the refrigerator and put it in the bowl.
Tip #2: Mixing speed is important. We use Kitchen Aid, and set it to No. 6.
Tip #3: Not melting the butter will make it blend better with the sugar. Use only white sugar.
Tip #4: At this point, it’s ok to decrease the speed of the mixer.
Tip #5: If the recipe calls for 3 cans of condensed milk, do not add all of it yet. Have a taste check once in a while until you have the perfect level of sweetness. I didn't do this so the end result was a pale cupcake that tasted too condensed milk-y.
V. Add all-purpose flour, little by little.
Tip #6: Only use sifted flour. In measuring, do not tap the flour because the amount of APF in most cupcake recipes is the untapped weight.
Tip #7: What we did is manual mixing with a large spatula. Note that you should only mix in one direction. Another option is to set the speed to No. 1.
Tip #8: Do not overmix because the more you stir the greater chance the cupcake will get overly heavy and sort of different in texture.
VII. Pour in baking cups topped with grated cheese.
Tip 9: For the topping, use a type of cheese that quickly melts. I still used Eden on mine and it looked like growing molds on top of a smooth cupcake (see below picture, upper left cupcake).
VIII. Bake at 350°F until light golden brown.
Tip #10: Carefully stick a toothpick into the cupcake and if it comes out clean, then that signals you to take out the tray from the oven. Use tongs in taking out the cupcake from each hole so you won’t burn your hand or ruin the form of the cupcake because it’s still a bit soft at this point. Worry not coz it will semi-harden upon cooling.
Extra Tip: For a reason unknown to me, a cupcake tastes better the day after it is baked. So don’t eat everything yet. Leave some for tomorrow alright!