Our favorite buttery bread made into cupcakes! Soft buttery cake topped with sugar, cheese, and yes more butter. It may be an unusual trio to some, but they are exactly the reasons why we, Filipinos, love Ensaymada. A triple treat that is hard to resist.
Ensaymada is a popular and favorite bread in the Philippines. Considered a special treat to many compared to other bread because of its high egg and butter content, quite similar to brioche actually.
Making the bread does need some time but making these cupcakes, on the other hand, is way easier, faster and fun to make. No need for dough-rising or shaping. A great
The recipe calls for two kinds of fat, oil, and butter, but you can use pure butter to make it even richer.
The actual frosting for the Ensaymada comprises of regular white sugar mixed with butter then topped with cheese and then sprinkled with more sugar. If you prefer a smoother texture when you bite into the cakes, use powdered sugar instead of regular sugar.
I still recommend sprinkling a little bit of that granulated sweetness over the cheese though. It is Ensaymada after all.
These cupcakes are so so rich and filling. Pair it with coffee, tea or dark hot chocolate for a more delightful afternoon snack.
And oh! It is best served warm. Put it in the microwave for 40 seconds, without the liners, and a delicious warm cake with melted butter, sugar and cheese will greet you as you open the oven. Hmmmm….
Love baking? You MUST TRY these recipes!
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Watch the video on how to make Ensaymada Cupcakes
- 3/4 cup whole milk
- 2 teaspoons white vinegar or lemon juice
- 1/4 cup butter unsalted
- 1/4 cup vegetable oil i used canola
- 2 whole eggs
- 3/4 cup white sugar add more if desired
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter unsalted
- 4 tablespoons powdered sugar or 1/4 cup white sugar add more if desired
- 1/2 cup grated cheddar cheese
- 2 tablespoons white sugar to sprinkle optional
- Pre-heat oven to 350f/180c.
- Place 12 cupcake liners in a cupcake tin.
- To make the buttermilk, combine milk and vinegar. Stir briefly then set aside for 10 to 12 minutes.
- Meanwhile, combine butter, oil, and sugar. Whisk vigorously until mixture becomes pale and fluffy. Add eggs then continue whisking until smooth.
- In a separate bowl, combine flour, baking powder, and salt.
- Once buttermilk mixture has curdled, add it to the butter mixture. Stir until well combined.
- Add wet ingredients to the dry ingredients in two portions. Whisk until just combined. DO NOT OVER-MIX. Use a spatula if you must.
- Fill each cupcake liner with the batter. They should just be over 3/4 full. Use a big spoon or icecream scoop.
- Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean.
- Remove cupcakes from pan and transfer to a wire rack to cool completely before frosting.
- Mix butter and sugar. Spread over each cupcake then top with grated cheddar cheese.
- Sprinkle some white sugar over the cheese. This is an optional step but makes the cakes even more "Ensaymada-ish".
- Serve with coffee, tea or dark hot chocolate.
- The recipe calls for two kinds of fat, oil, and butter, but you can use pure butter to make it even richer.
- To make a perfect cupcake texture, make sure that the fat and sugar are thoroughly combined. The color should be pale and the mixture will be a little fluffy before adding in the eggs.
- The cupcakes are best served warm. Put it in the microwave for 40 seconds, without the liners, and a delicious warm cake with melted butter, sugar and cheese will greet you as you open the oven.
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