Recipe and photo by Marie Villanueva Pascual
|1 cup||Rice flour|
|2 tsp||Baking powder|
|0.33 cup||Corn starch|
|0.25 cup||Unsalted butter, room temperature|
|400 mL||Coconut milk|
|1 cup||Grated cheddar cheese|
|For Cream Cheese Buttercream|
|1 cup||Unsalted butter, at room temperature|
|1 bar||(8 oz) Cream cheese, at room temperature|
|4 cup||Powdered sugar|
|1 tsp||Vanilla extract|
1Preheat oven to 375°F. In a medium mixing bowl, combine the rice flour, baking powder and salt. Set aside.
2Mix cornstarch and a third of the coconut milk until well combined. Set aside.
3Using an electric mixer or a whisk, cream butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
4Add the cornstarch mixture.
5Add the flour mixture, a little at a time.
6Mix in remaining coconut milk. Add cheese and fold gently. 7. Pour into lined cupcake pans. Bake for 25-30 minutes.
for Cream Cheese Buttercream
1Whisk together the butter and cream cheese, until light and fluffy. Mix in the powdered sugar a little at a time. Add vanilla extract. Pipe on cooled cupcakes and sprinkle with grated quezo de bola.