Pro Tips
**Chef's Tips & Troubleshooting:**
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Cheese Cupcakes
Cheese Cupcakes with a moist crumb and crisp cheese topping will surely be a family favorite. Perfect for breakfast or as a midday snack!
Instructions
- Line the muffin pan with cupcake liners. Preheat oven to 350 F.
- In a big bowl, combine flour, baking powder, and salt.
- In a bowl, beat butter, sugar, and eggs with an electric mixer until combined.
- Beginning and ending with flour mixture, add flour mixture in thirds and ½ of sweetened condensed milk in between (⅓ flour mixture, ½ condensed milk, ⅓ flour mixture, ½ condensed milk and ⅓ flour mixture) to egg mixture. Beat at low speed with every addition.
- Add quick-melt cheese and stir to combine.
- Fill each muffin hole up to ¾ full. top with cheddar cheese. using scoop or spoon
- Bake for about 20 to 25 minutes or until a toothpick inserted comes out clean and top is golden. Remove from oven and allow to cool.
- If the quick-melt cheese is too soft and hard to shred, pop in the freezer for 2 to 3 minutes to firm up a little.
- Remove the cupcakes from the muffin pan after a minute and cool completely on a wire rack so they don't continue to bake in the pan's residual heat.
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Pro Tips & Troubleshooting
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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