CHEESY MAMON WITH BUTTERCREAM FROSTING

Ingredients:

1-1/8	cups	MAGNOLIA CAKE FLOUR
1-1/2	tsp	baking powder
1/2	tsp	iodized fine salt
2/3	cup	sugar
1/4	cup	corn oil
4	pc	MAGNOLIA BROWN EGGS, separate egg yolks from whites
6	tbsp	water
1	tsp	vanilla extract
1/4	tsp	cream of tartar

1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED
2	cups	powdered sugar
1	tsp	vanilla extract
2	tbsp	MAGNOLIA FULL CREAM MILK
1 (165 g)	pack	grated MAGNOLIA CHEEZEE

Procedure:

Preheat oven to 350°F. Grease 12 mamon molds (4 inches diameter). Set aside.
In a bowl, combine flour, baking powder salt, half of sugar (about 1/3 cup), oil, egg yolks and water. Mix and set aside. In a mixer, beat egg whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage.
Carefully fold in egg white foam into flour mixture until fully incorporated. Pour 1/4 cup batter per mold. Bake for 12 to 15 minutes or until toothpick inserted in the center comes out clean. Remove from molds.
To make the buttercream frosting, cream butter at room temperature with a hand mixer, a stand mixer with paddle attachment, or a wooden spoon until smooth and fluffy. Gradually beat in powdered sugar until fully incorporated. Add vanilla and milk. Beat for an additional 3 to 4 minutes. Spread buttercream on top of mamon and top with grated cheese.

Makes 12 pieces.

Share This Recipe