Guatemalan Sweet Cakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 9 (snack or dessert) muffins
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon baking powder
- 2/3 cup sugar
- 7 tablespoons unsalted butter, softened
- Carbohydrate 26 g(9%)
- Cholesterol 88 mg(29%)
- Fat 11 g(17%)
- Fiber 0 g(1%)
- Protein 4 g(9%)
- Saturated Fat 6 g(32%)
- Sodium 160 mg(7%)
- Calories 221
Preparation Preheat oven to 350°F with rack in middle. Line muffin cups. Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in cheese. Mix in flour mixture at low speed until just combined. Divide among nine muffin cups (a slightly rounded 1/4-cup batter each). Bake until pale golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in pans on a rack 15 minutes, then turn out onto rack and cool to warm. Cooks' notes:· Cakes are best eaten the day they are made. · Cakes can also be baked in lined mini-muffin pans for 30 minutes; recipe yields 30 mini muffins.
Preparation Preheat oven to 350°F with rack in middle. Line muffin cups. Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in cheese. Mix in flour mixture at low speed until just combined. Divide among nine muffin cups (a slightly rounded 1/4-cup batter each). Bake until pale golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in pans on a rack 15 minutes, then turn out onto rack and cool to warm. Cooks' notes:· Cakes are best eaten the day they are made. · Cakes can also be baked in lined mini-muffin pans for 30 minutes; recipe yields 30 mini muffins.
