- Ready In:
- 1hr 5mins
For the cupcakes
- 1⁄4 cup unsalted butter, softened
- 2 tablespoons granulated sugar
- 1 large egg
- 1⁄4 teaspoon orange extract
- 4 ounces evaporated milk, see note
- 1⁄4 cup finely grated parmesan cheese
- 3⁄4 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 3 ounces Velveeta cheese
- 1⁄4 cup shredded mozzarella cheese
For the frosting
- 8 ounces cream cheese, softened
- 1 teaspoon honey
- 1 teaspoon hot sauce
- 2 tablespoons finely chopped chives
For the cupcakes:
- Preheat the oven to 350 degrees F. Line a standard 12-count muffin tin with 6 paper liners.
- In a large bowl, cream the butter and sugar until smooth. Beat in the egg and orange extract until smooth. Stir in the evaporated milk.
- Add the parmesan cheese, flour, baking powder and salt and fold together until just mixed.
- Scoop 2 level tablespoons of batter into each muffin liner.
- Cut the Velveeta cheese into 6 even cubes. Push one cube into the batter in each muffin liner.
- Divide the remaining batter between the 6 muffin cups (there should be about 1 level tablespoon of batter for each muffin cup for this part).
- Sprinkle the grated mozzarella cheese on top of each muffin.
- Bake for 20-25 minutes until well-risen and golden-brown on top.
- Remove from the oven and from the muffin pan. Place on a wire rack to cool completely before frosting.
For the frosting:
- Use electric beaters to whisk the softened cream cheese until slightly aerated. Beat in the honey and hot sauce until just combined.
- Transfer the frosting to a piping bag, cut off the end making an 1/2-inch wide opening.
- Pipe the frosting onto each cupcake then garnish with chives.
- Serve immediately at room temperature. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
- Piping bag (for frosting = optional).
- 12-cup standard muffin tin.
- If you’d prefer a sweeter cupcake, you can use condensed milk instead of the evaporated milk as seen in the video.
Questions & Replies
The recipe calls for both cheddar and parmesan cheese. The directions don't address when to add parmesan, but does the cheddar. I watched the video, it shows the parmesan being added but NO cheddar. Are both cheeses to be used? If cheddar is also added, it would be a 4 cheese cupcake with cream cheese used in the frosting adding yet another cheese. The recipe is a tad confusing. It does not say if its okay serving at room temp or if they are to be warm. Clarification would be appreciated. Thank you for the video.
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