Instructions
Note: These queijadas are meant to be very sweet. If you choose to make them less sweet, you can reduce up to a cup of sugar.
Preheat oven to 350 degrees F. Spray standard size muffin pans with cooking spray (enough for 30-count).
Melt butter in a medium saucepan on medium heat. Add milk, stirring occasionally, until it is warm. Turn off and remove from heat.
Whisk flour and baking powder in a small bowl. Set aside.
In a deep mixing bowl, beat eggs for 1 minute. Slowly add sugar, 1 cup at a time. Continue beating for 1 minute after the last addition.
Add vanilla extract and lemon zest. Blend.
On medium speed, gradually add in 1 cup of the milk and melted butter mixture. Beat for 30 seconds. Slowly add half of the flour mixture, followed by 1 cup of the milk mixture, beating for 30 seconds after the milk addition.
Slowly add the rest of the flour, then 1/2 of the remaining milk. Beat for 1 minute. The batter will be watery and will splash. Reduce speed to medium low, if needed. Angling a large paper plate over the bowl with help contain the splashing.
Add the rest of the milk. Beat for 30 seconds.
Fill muffin pans 3/4 full.
Bake for 35–38 minutes or until the edges are golden brown and the center is set.
Cupcakes will sink slightly in center upon standing.
Store refrigerated and serve chilled or at room temperature.
Note:
If you are concerned about the amount of sugar, you can reduce to 2 1/2 cups and the queijadas will still be delightful.
ADVERTISEMENT
