CHEESE CUPCAKES

Ingredients:

1-1/2 (180 g)	cups	MAGNOLIA ALL PURPOSE FLOUR
1/2 (7 g)	tbsp	BAKE BEST BAKING POWDER
1/2 (2.5 g)	tsp	iodized fine salt
1/2 (112.5 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED
1/3 (66.6 g)	cup	sugar
2 (100 g)	pc	MAGNOLIA BROWN EGGS
1 (4.3 g)	tsp	vanilla extract
1 (330 mL)	can	condensed milk
2	tbsp	water
1 (160 g)	pack	MAGNOLIA CHEEZEE, grated

Procedure:

Preheat oven to 350°F. Line a 12-cup muffin pan with 3 oz. cupcake liners. Set aside.
Combine flour, baking powder and salt in large bowl. Set aside.
Cream butter and sugar until light and fluffy with an electric mixer. Add eggs and vanilla extract. Mix thoroughly.
Add condensed milk and water. Slowly add flour mixture and add half of grated cheese.
Scoop batter onto prepare muffin pan. Top with remaining cheese and bake for 20 to 25 minutes or until toothpick inserted in the center of cupcake comes out clean. Remove from pan and cool on a wire rack.

Makes 12 servings.
(Yield: 12 pc /1 pc per serving)

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