Smoked Porkloin and Cheese Cupcakes

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 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 pork loin (you can use any good quality smoked ham) and 200 grams of quick-melt 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 quick melt 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 pork loin and quick-melt cheese make them even heavier. My daughter, Alex, commented on 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. Chop the smoked pork loin (or ham) coarsely. Cut the cheese into half-inch cubes. Add the smoked pork loin (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 sour milk and vanilla, and stir. Add the flour mixture and mix until smooth. Add the smoked pork loin (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. 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.