Queijadas (Portuguese Custard Cupcakes)

Queijadas (Portuguese Custard Cupcakes):

1 stick (8 tbsp.) butter, cut into chunks

3 1/2 cups whole milk

1 1/2 cups flour

1/4 tsp. baking powder

4 eggs

3 1/4 cups sugar

1 tsp. vanilla extract

Zest of 2 lemons

Suggested supplies (affiliate links):

Muffin pans

Wire whisk

Zester

1. Preheat oven to 350 degrees F. Spray standard size muffin pans with cooking spray (enough for 30-count).

2. Melt butter in a medium saucepan on medium heat. Add milk, stirring occasionally, until it is warm. Turn off and remove from heat.

3. Whisk flour and baking powder in a small bowl. Set aside.

4. 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.

5. Add vanilla extract and lemon zest. Blend.

6. 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.

7. 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.

8. Add the rest of the milk. Beat for 30 seconds.

9. Fill muffin pans 3/4 full.

10. Bake for 35–38 minutes or until the edges are golden brown and the center is set.

11. Cupcakes will sink slightly in center upon standing.

12. Keep refrigerated and serve chilled or at room temperature.

Makes 30 queijadas.

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