Quezo Chiffon Petite Cupcakes

Quezo Chiffon Petite Cupcakes


1/2 cup and 2 tablespoons MAYA Cake Flour
1/4 teaspoon salt
1/4 teaspoon salt
1/4 cup sugar
3/4 teaspoon baking powder
2 egg yolks
1/4 cup water
1/4 teaspoon vanilla extract
1/8 cup oil
2 egg whites
1/4 teaspoon cream of tartar
2 tablespoons sugar


Butter Icing:

1/2 cup sugar
1/2 cup milk
1/2 cup butter



1/2 cup Quezo de Bola or Parmesan Cheese (grated finely)


Preheat oven to 350 degrees F or 177 degrees C. Line two 12–hole mini muffin/macaroon pans with 1 ounce mini–sized paper cups. Set aside. Sift flour, salt, sugar and baking powder together in a bowl. Mix thoroughly with a wire whisk. Make a well at the center and add the egg yolks, water, vanilla and oil. Blend until smooth.


Make French Meringue:

In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff.

Separate 1/4 of the French meringue and fold into egg yolk mixture. Gently fold in the rest of the French meringue into the egg yolk mixture taking care not to overmix the batter. Transfer batter into a piping bag fitted with a regular size plain tip. Pipe into prepared mini muffin cups, 2/3 full. Bake for 9–12 minutes or until cake tester comes out clean with a few moist crumbs. Cool completely on wire rack.

Prepare Butter Icing:

Combine sugar and milk. Chill for a few minutes. Cream butter until fluffy. Gradually add the chilled mixture beating continuously until smooth and of spreading consistency.

To Assemble:

Spread butter filling on top of cupcakes and sprinkle grated cheese.

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