Kek Cawan Keju | Cheese Cupcakes

Kek cawan dengan rasa krim keju dan parutan keju Cheddar yang lemak masin - salah satu kek cawan yang anda patut cuba jika anda peminat keju. Kek cawan ini tidak terlalu manis dan rasanya seimbang dengan rasa mentega, keju dan susu. Teksturnya lembut dan tidak berderai, sedap dinikmati ketika suam. Kek cawan ini boleh bertahan selama 2 hari pada suhu bilik dan seminggu dalam peti sejuk. Saya cadangkan anda kukus semula kek ini sebentar sebelum menikmatinya supaya rasanya lebih sedap.
Selamat mencuba!

Jumlah Hidangan : 13 ke 14 biji

❤️BAHAN-BAHAN :
150 gram mentega tanpa garam (lembutkan) | 2/3 cawan
80 gram krim keju (suhu bilik) | 1/3 cawan
1/3 sudu teh garam
130 gram gula kastor/ gula pasir halus | 2/3 cawan
3 biji telur gred A (suhu bilik)
1 sudu teh esen vanila
65 gram susu pekat manis | 1/4 cawan
220 gram tepung gandum | 1 & 3/4 cawan*
15 gram tepung jagung | 2 sudu besar*
2 gram baking soda | 1/2 sudu teh*
3 gram baking powder | 1 sudu teh*
75 gram parutan keju Cheddar | 2/3 cawan

Parutan keju Cheddar secukupnya
Hirisan badam secukupnya

Mentega bergaram cair secukupnya

(NOTA):
👉 Ayak 2 kali bahan bertanda *
👉Abaikan garam jika pakai mentega bergaram

SUHU MEMBAKAR : 180℃ | 356℉ selama 20 ke 25 minit, sehingga bahagian atas berwarna kecoklatan dan lidi pencucuk bersih. Guna api atas bawah dan bakar pada rak kedua bawah. Panaskan ketuhar 15 minit.
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[ENGLISH]
Delicious cupcakes with rich and tangy cream cheese and shredded Cheddar cheese - this is a must try cupcake recipe if you're cheese lovers! These cupcakes are not too sweet, and the sweetness complement the overall flavor of the cupcakes. They're buttery, cheesy, soft and fluffy. The crumbs are soft and not easily crumble. It's best to enjoy while they're warm. The cupcakes can last up to 2 days at room temperature and about a week in the fridge. I would suggest you to steam the cupcakes to reheat and the cupcakes will taste as delicious as they're freshly baked!
Happy baking!

Yield : 13 to 14 pcs

❤️INGREDIENTS :
150 grams softened unsalted butter | 2/3 cup
80 grams cream cheese (room temp) | 1/3 cup
1/3 tsp salt
130 grams caster sugar/ fine granulated sugar | 2/3 cup
3 large eggs (room temp)
1 tsp vanilla essence
65 grams sweetened condensed milk | 1/4 cup
220 grams all purpose flour | 1 & 3/4 cups*
15 grams cornstarch | 2 tbsp*
2 grams baking soda | 1/2 tsp*
3 grams baking powder | 1 tsp*
75 grams shredded Cheddar | 2/3 cup

Shredded Cheddar as required
Almond slices as required

(NOTES):
👉Sift together ingredients marked with * twice
👉Please omit salt if using salted butter

BAKING TEMPERATURE : 180℃ | 356℉ for 20 to 25 until the top is golden and inserted cake tester/bamboo skewer comes out clean. Bake using top and bottom heat mode at second bottom rack. Oven is preheated for 15 minutes
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My Channel link 👇👇
   / @thebutterybites  

My Cooking Channel👇👇
   / @lynshomelicious11  

Visit my websites 👇👇
https://thelynalina.blogspot.com/
https://thebutterybites.blogspot.com/

Instagram 👇👇
Baking IG :   / thebutterybites  
Cooking IG :   / lyns_homelicious  
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Music:
Song : Shattered Paths (   • Aakash Gandhi - Shattered Paths  )
Artist : Aakash Gandhi
Licensed to YouTube by:
YouTube Audio Library; Warner Chappell, Polaris Hub AB)

Music by Ikson :
As Leaves Fall (purchased version)(https://ikson.bandcamp.com/track/as-l...)

#cheesecupcake
#cupcake
#cupcakes