I was thinking of making some oatmeal pancakes but my husband gave me a stand mixer for Mother’s Day and I so enjoy using it. Pancakes do not really require the use of an electric mixer — a wire whisk or even a fork is usually sufficient. So I thought I’d bake something more special. I had time — the kids were still in bed and, according to my calculations, the cupcakes would be ready by the time they got up.
These cupcakes were made using the basic buttery cupcakes recipe. However, I reduced the sugar and added 200 grams of chopped smoked porkloin (you can use any good quality smoked ham) and 200 grams of quickmelt cheese (the equivalent in North America is Velveeta, according to long time readers) to make these cupcakes for breakfast today. I debated for a few minutes whether to use cream cheese instead of quickmelt cheese but since I’m planning on baking a cheesecake later in the day, I decided to save the cream cheese.
Before I go on with the recipe, please bear in mind that there is a world of difference between batter-type cakes and sponge (including chiffon) cakes. Sponge cakes are light and airy because of the air bubbles formed in the egg whites after beating them to stiffness. This is a batter-type cake — they are compact and heavy. And the smoked porkloin and quickmelt cheese make them even heavier. My daughter, Alex, commented how heavy the cupcake was after she took one from the kitchen table. I thought it meant it was so heavy one would be enough for breakfast. She had two anyway.
- 1 and 1/4 cups all-purpose flour
- 1 and 1/2 teaspoon baking powder
- 1/2 cup butter or margarine I used 1/4 c. butter and 1/4 c. margarine because I didn’t have enough of either
- 3/4 cup white sugar
- 3 eggs
- 200 grams smoked porkloin or ham
- 200 grams quickmelting cheese
- 1 cup milk
- 1/2 teaspoon salt
Measure 1/4 c. of flour and place in a large bowl.
Chop the smoked porkloin (or ham) coarsely. Cut the cheese into half-inch cubes. Add the smoked porkloin (or ham) and the cubed cheese to the flour and toss to coat each piece well. This will prevent the meat and cheese from sinking to the bottom of the batter while baking.
Sift together the remaining 1 cup of flour, baking powder and salt.
Cream the butter and sugar until light. Beat in the eggs, one at a time, mixing after each addition.
Pour in the sourmilk and vanilla, and stir. Add the flour mixture and mix until smooth. Add the smoked porkloin (or ham) and cheese. Fold gently to distribute as evenly as possible.
Fill the cupcake pans until 3/4 full. Bake in a preheated 160oC oven for 20 minutes.
As I have said in the buttery cupcakes recipe, after 20 minutes of baking, turn off the oven but leave the cupcakes inside for another 10 minutes. Then, partially open the oven door for another 5 minutes before taking out the pan. It helps prevent the centers of the cupcakes from sinking.