- 36
Ingredients
- Also makes two 9-inch round cakes...
- Cream Cheese Filling
- 1 cup/ 8 ounces (227 grams) cream cheese, room temperature
- 1/3 cup (65 grams) granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Streusel
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 cup butter, cubed
- Cupcakes/Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 teaspoon salt
- 3 – 4 tablespoons cocoa powder
- 1 1/2 cups butter (I used 1 cup/1 block butter AND 1/2 cup vegetable shortening)
- 1 1/2 cups sugar
- 2 eggs
- 4 egg yolks
- 1 1/2 cups evaporated milk
- 2 tablespoons red food coloring (liquid, like McCormick)
- 1 teaspoon vanilla
Preparation
Step 1
Make the cream cheese filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside in the refrigerator.
Make the streusel: In a bowl, combine the ingredients together and mix well. Using a fork or a pastry cutter, “cut in” the butter pieces into the flour and sugar mixture until it resembles coarse crumbs. Set aside in the refrigerator.
Make the cupcakes: preheat oven to 350 F/180 C. Line a 12-piece cupcake tin with paper cups/liners. If you’re baking cake, line two 9-inch round baking pans with wax or baking paper.
Using a fine mesh strainer, sift together the flour, baking powder, baking soda, salt and cocoa powder in a bowl.
In a bowl, beat the butter with an electric mixer until light and creamy. Add the sugar gradually and continue to beat until light and fluffy, around 5 – 10 minutes. Add the eggs and the egg yolks one at a time, while continuing to beat until well mixed.
Combine the evaporated milk, red food color, and vanilla in a bowl. Reduce the mixer speed to low and add the flour mixture and milk alternately to the butter mixture. Scrape down the sides of the bowl to make sure the batter is thoroughly mixed.
Pour the batter into the prepared tins, until halfway up the sides. Resist the urge to overfill. Using a tablespoon, add the cream cheese mixture on top.
Two methods in adding the streusel: Method 1 – You may choose to add it immediately prior to baking. This partially melts the streusel and you are left with a few coarse crumbs on top (which is still pretty good). Put it in the oven and bake for 20 minutes, or when a toothpick comes out clean when inserted into the center of the cupcake.
Method 2 - After adding the cream cheese topping, place the pan into the oven and bake for around 5 – 7 minutes, or until the batter is beginning to rise. Remove from oven and sprinkle streusel over the batter. Return it to the oven and bake it for around 15 – 20 minutes more, until a toothpick comes out clean when inserted into the center of the cupcake. This will yield cupcakes with a more generous, prominent streusel topping. This is more taxing but if you’re after the streusel, then it’s really worth it.
When done, remove from oven and allow to cool slightly. Serve warm or cold and enjoy!