Cheesy Yema Cupcakes25 - 30 mins 10 - 15 people
Super-sweet yema cake gets a super creamy update with Eden cheese.
1/3 CUP + 2 TBSP BUTTER
1 CUP CREAM CHEESE
1/2 CUP MILK
1 CUP, FLOUR
4 TBSP CORNSTARCH
6 EGGS, YOLKS SEPARATED
1 TSP LEMON JUICE
1/4 TSP CREAM OF TARTAR
3/4 CUP SUGAR
1 TSP VANILLA EXTRACT
2 CANS CONDENSED MILK
1 1/4 CUP WATER
1 CUP EDEN ORIGINAL, GRATED
In a pan over simmering water, combine cream cheese, 1/3 cup butter, and milk. Stir until melted then remove from heat. Leave to cool.
In a bowl, mix egg whites with cream of tartar until frothy. Add vanilla then gradually put sugar while whisking, until stiff peaks form.
When cream cheese mixture is at room temperature, fold in the egg white mixture. Combine thoroughly.
Prepare cupcake pan by lining with cupcake liners. Scoop cupcake batter into the liners 3/4 through. Bake at 325F for 30 minutes or until a toothpick inserted comes out clean.
To prepare icing, dissolve cornstarch in a small bowl of water. Separately, pour condensed milk into a pan and add cornstarch mixture. Add egg yolks and cook under low heat. Mix in vanilla. Cook until mixture thickens, (stir occasionally). Add in butter and mix well.
Top the cupcakes with icing and sprinkle with grated Eden cheese* and serve. *Eden Original can be substituted with Eden Melt Sarap