CHEESE CUPCAKES WITH UBE

Ingredients

• 102 g (1/2 cup) softened unsalted butter at room temperature
• 110 g (1/2) cup white sugar
• 2 large eggs
• Half of 14-oz can condensed milk
• 1/2 tsp vanilla extract
• 228 g (1 3/4) cup cake flour (or all-purpose flour)
• 2 tsp baking powder
• 1/4 tsp salt
• 125 g (1 1/ 2) cup cheddar cheese shredded
• 6 tbsp ube jam (see notes)

Instructions

1. Preheat the oven to 350 F. Prepare muffin pan lined with paper liners. Set aside.
2. In a bowl, add softened butter and sugar – beat using an electric mixer or wire whisk. Add eggs and beat again. Add condensed milk and vanilla, then mix again.
3. Put a strainer over the bowl with wet ingredients. Add cake flour, baking powder and salt – sift. Mix well, but do not overmix.
4. Add 2/3 of the cheddar cheese and mix again.
5. Using an ice cream scoop or spoon, divide the batter into the prepared paper-lined muffin pan, 2/3 full.
6. Add about ½ tbsp. of ube jam on top of the batter and swirl around using a toothpick. You can add it to only 6 cupcakes just like what I did, so I have the plain ones and the ones with ube – it’s up to you.
7. Top with the remaining cheddar cheese.
8. Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
9. Remove from the oven and cool in the muffin pan for 5 minutes before moving to a cooling rack.