As a child growing up in the 80s, cheesecake meant a small dense cupcake topped with strings of slightly burnt cheese on top. Literally, a small cake with cheese. It was a lunchbox staple for many kids of my generation since it could be bought practically anywhere.
When I ran into this recipe in an old issue of Food Magazine, I made sure to save it and try it afterwards. It was a good decision because it made for a creamy, lightly sweetened cupcake that was a better version of the store-bought cheesecakes of my childhood. Plus, because it’s homemade, I could pile more cheese on top! At times, I even stick small cheese cubes in between scoops of batter, creating a cheesy surprise in the middle.
This recipe is easy to make, fuss-free and will be a welcome addition to your kids’ lunch boxes. And the grown-ups, too! There’s also a bacon and cheese version if bacon’s your thing. (And it should be!)
Milk & Cheese Cupcakes v. 20 August 2011
Yields approx. 2 dozen
- 1 cup butter, softened
- 1/2 cup white sugar
- 3 eggs
- 2 cans of condensed milk (305 ml each)
- 2 1/2 cups sifted all purpose flour
- 1 tsp baking powder
- 1 tsp vanilla
- 1 cup grated Cheddar cheese
- Cream butter with sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add condensed milk and mix well.
- Sift in flour and baking powder. Mix until blended.
- Stir in vanilla.
- Add half of the grated cheese to the batter.
- Pour into lined muffin pans.
- Sprinkle top with the leftover grated cheese.
- Bake in an oven that has been preheated to 350-degrees fahrenheit for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Set on a wire rack until cooled.
Source: Food Magazine, March 2003