Filipino Cheese Cupcake

FILIPINO CHEESE CUPCAKE

• 1 cup butter
  ½ cup sugar
  2 cans of condensed milk (1 can = 14 oz, so 28 oz total)
• 1 tsp vanilla
• 3 cups cake flour (sifted)
• 1 tsp baking powder
• 3 eggs
• ½ cup Extra-Sharp Cheddar Cheese, shredded for the batter mixture
• ½ cup Extra-Sharp Cheddar Cheese, shredded cheese for topping, you can use more...until top of cupcake is covered with cheese

Cooking Instructions:

1. Heat oven at 325 degrees. Arrange cupcake liners in a baking pan or silicone muffin pan or cups. In a stand up mixer, beat butter and sugar until creamy. Add vanilla, condensed milk, and add eggs one at a time while beating the batter. 
2. In a separate bowl, combine sifted cake flour and baking powder. Mix dry ingredients with the creamed butter. Lastly, add 1/2 cup of shredded cheddar cheese. Mix well.
3. Use a small ice cream scooper (I like to use the Pampered Chef Medium Scooper...perfect one scoop for each cup) to fill the cupcake liners with the cupcake batter (3/4 full). Sprinkle cheese on top. Bake for 30-35 minutes or until golden brown. 
4. Yields about 3 dozen regular-sized cupcakes.