ensaymada cupcakes

The easiest Ensamada you can make is this Ensaymada Cupcake. This cupcake is not spongy like how cupcakes are. It is more like dense or full but on a lighter side but very moist.  Texture of course is not like a bread because we didn't use yeast on this one but close enough if you would like to achieve a soft  Ensaymada.

​The combination of sugar and butter for the topping is what makes it Ensaymada, so without those two and grated cheese, it won't be complete. 
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Buttermilk is being used on this recipe. You can either use a readily made available buttermilk in the market or make your own like my recipe below. Also, a small amount of sugar was added to the batter to even out the taste when you add the sugar and butter mixture for the topping. As always, you can adjust the sugar according to your sweetness preference. 
Another tip is to not over-mix or over-bake these cupcakes or they will be dry. Also check before the set time as oven temperature varies. 

Give this Ensaymada Cupcakes recipe a try and let me what you think by leaving a comment below. Enjoy! 
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ensaymada cupcakes recipe

Ingredients:

• 3/4 cup fresh milk + 1 tbsp white vinegar or lemon juice to make buttermilk
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup softened butter + 1/4 cup granulated sugar for topping
• cheddar cheese, grated

video

Procedure:

• Preheat oven to 350 F /  180 C.
• Place 12 cupcake liners in a cupcake pan.
• Combine milk and vinegar.  Set aside for 10-15 minutes to curdle.
• Combine flour, baking powder and salt. Set aside. 
• In a large bowl, cream the butter and sugar together. Beat until light and fluffy.
• Add eggs one at a time beating after each addition. 
• Add oil and vanilla. Beat until color turns pale yellow and fully combined.
• Add the buttermilk mixture. Stir until well combined.
• Add the flour mixture.  Whisk or use a spatula and mix until just combined. Do not over-mix. 
• Fill each cupcake liner with the batter up to 3/4 full. 
• Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
• Remove from pan and cool completely cool on a wire rack. 
• Combine butter and sugar for topping. Spread over the cooled cupcakes. Top with grated cheddar cheese.
• Serve with coffee or tea.

Recipe yields 12 cupcakes.

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