Cream Cheese Cupcake

Ingredients

• cream cheese 100 grams (6 tbsp) softened
• butter 100 grams (6 tbsp) softened
• sugar 180 grams (3/4 cup + 2 tbsp)
• large eggs 4 (65 grams each with shell)
• all purpose flour 125 grams (1 cup)
• cornstarch 20 grams (2 tbsp)
• baking powder 5 grams (1 1/2 tsp)
• pinch of salt
• cheddar cheese for topping 1 cup (grated)

Instructions

1. 1Cream butter and cream cheese until light and creamy.
2. 2Add sugar and continue beating for 3 minutes (medium speed) until light and pale in color. Scrape sides of the bowl to mix ingredients well.
3. 3Add eggs one at a time, counting 20 seconds before adding the next egg.
4. 4Sift together all purpose flour, cornstarch, baking powder and salt into the batter in 2 batches, then gently fold with a spatula to avoid over-mixing.
5. 5Line muffin tins with paper liners.
6. 6Pour batter into liners, filling them about 3/4 full.
7. 7Sprinkle tops with cheddar cheese.
8. 8Bake in a preheated oven at 160°C for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. 9Let cool.