Filipino Cheese Cupcakes

Method

1. Heat the oven to 175°C (155°C fan) and line a standard twelve-cup muffin tin. Bring butter, eggs and milk close to room temperature. Whisk flour, baking powder and salt together so the raising agent is distributed evenly.
2. Beat butter and sugar for 3–4 minutes until lighter and fluffy, scraping the bowl. The sugar may not dissolve completely. Add eggs one at a time, beating briefly after each, then mix in vanilla. Stop if the mixture begins to look oily from overbeating in a hot kitchen.
3. In a jug, combine condensed milk and whole milk. Add the flour mixture to the butter mixture in three portions, alternating with the milk mixture in two portions. Mix on low or with a spatula just until the last flour streak disappears.
4. Fold in the 70 g portion of cheese. The batter should be thick but scoopable. Do not continue beating to make it perfectly glossy; excess mixing develops a tough crumb. Scrape the bottom of the bowl to catch any unmixed flour.
5. Divide evenly among the twelve liners, filling each about two-thirds to three-quarters full. Scatter the remaining 30 g cheese over the tops. Keep loose cheese off the metal tray where it can burn.
6. Bake for 20–25 minutes until golden at the edges and a skewer from the cake crumb comes out without wet batter. Melted cheese on the skewer is not the same as raw batter. Rotate once if needed, but avoid repeatedly opening the oven early.
7. Cool in the tin for 5 minutes, then transfer to a rack. Serve once the crumb has set, about 20 minutes later. Store cooled cupcakes covered in the refrigerator for up to 3 days or freeze; let a portion return near room temperature before serving.