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
4 tbsp, Cornstarch
a pinch, Salt
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. Mix vanilla then gradually add 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 water in a small bowl. 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, stirring occasionally. Add in butter and mix well.
Prepare cupcakes by topping the cupcakes with icing. Top with grated Eden cheese* and serve. *Eden Original can be substituted with Eden Melt Sarap