Cheese cupcakes
Recipe for cheese cupcakes
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Recipe intro
Cheese cupcakes are a delightful and savory twist on the classic dessert. These delectable treats combine the richness of cheese with the sweetness of cupcakes, creating a perfect balance of flavors. With a moist and fluffy texture, these cupcakes are sure to satisfy any cheese lover's cravings. Whether enjoyed as a snack, dessert, or even as a party treat, cheese cupcakes are an irresistible indulgence that will leave you wanting more.Keywords: cheese cupcakes, savory dessert, rich flavors, moist and fluffy, irresistible indulgence.
Cheese cupcakes details
INGREDIENTS:Makes 12
130g cake flour
½ tsp baking soda
½ tsp baking powder
125g cream cheese, at room temperature
135g butter, at room temperature
145g castor sugar
1 tsp grated lemon rind
2 nos. medium (Grade B) eggs, at room temperature
1 tbsp lemon juice
Lemon glaze:
40g icing sugar, sifted
1 tbsp lemon juice
12 large paper cups
Method:
- Line muffin pan with paper cups.
- Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
- Cream butter and cream cheese until light and creamy for 8-10 minutes. Add castor sugar and continue to mix until light and fluffy.
- Beat in eggs, one at a time. Stir in lemon rind and lemon juice.
- Finally, fold in sifted flour in (1).
- Divide batter evenly into paper cups. Bake in preheated oven at 200 degC for 40 minutes (Note 1).
- Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan (Note 2). Cool on wire rack. (Note 3)
- Meanwhile, prepare lemon glaze. Heat lemon juice in microwave on high for 15 seconds. Pour into sifted icing sugar and whisk till smooth. Fill lemon glaze into a piping bag and use a writing nozzle to pipe the glaze onto cupcakes. Decorate with lemon zest and other decoration of your choice. Chill before serving.
Notes:
I was using gas oven which required 40 minutes baking time at 200 degC. For conventional or convection oven, please reduce temperature by 20-25 degC and baking time should be adjusted to 20-30 minutes in total.
The cakes are too soft to be moved yet.
The cheese cupcakes are expected to shrink a little after cooling.
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