Even before knowing about (American/Western) cupcakes, we were happily eating cheese cupcakes (we are the ones with cheese ice cream too!). When I was a young girl, all the neighborhood bakeries had their own version of cheese cupcakes. Some were crumbly, extremely cheesy, sweet, heavy… there were all kinds of it. My personal favorite was the soft kind with a lot of cheese flavor and cheese strips on top.
I tried many recipes for cheese cupcake and got a myriad of results – crumbly, heavy, sweet… none were as cheesy as I would like. I later discovered, when someone revealed a trade “secret”, that commercial bakeries used cheese flavoring (either a concentrate liquid or powder) to enhance the cheesy flavor. Well, I don’t know where to get cheese flavoring, then again, I preferred to achieve flavor naturally. I was able to do by using parmesan… not the “real” stuff but the prepared and already grated ones readily available in the supermarkets.
1-1/2 cups flour
1/2 tablespoon baking powder
1/8 teaspoon salt
1/2 cup butter-margarine blend
6 tablespoons sugar
1 cup condensed milk
1/3 cup evaporated milk
1/3 cup grated Parmesan
1/2 cup quick-melt cheese, shredded
1/2 cup cheddar cheese, shredded
Mix the dry ingredients together, then set aside.
Beat butter and sugar together. Add the condensed milk.
Add half the flour mixture and mix. Add the evaporated milk and mix. Add the remaining flour and mix. Fold in the grated Parmesan. Fold in half the quick-melt and cheddar cheeses.
Scoop batter into paper-lined muffin cups. Bake in a preheated 350*F oven for 15 minures. Take the pan out and quickly sprinkle the rest of the cheeses on top of the cupcakes. Return to the oven and bake further, about 10 to 15 minutes. Take care not to over-bake.