This is my first entry in the Iron Cupcake challenge where you, my fair readers can vote for me starting Oct 26th and help me win. I venture into this challenge slightly excited and nervous.

This month’s challenge ingredient is Cheese. After wracking my brain for something unique, I came up with Manchego and Membrillo. Manchego is a sheep’s milk cheese from Spain. It is very frequently paired with Membrillo – a paste made from quince also famously from Spain. (Both these ingredients can be found at a Whole Foods or other gourmet foods store.)

My grandparents on my mom’s side had a quince tree in their back yard. Every year when the quince were ripe, grandma would make quince preserves, jellies, cookies, and other goodies. So, the flavor of the fruit conjures up sentimental feelings. And though they were not from Spain, my grandma on my dad’s side is from Spain.

So, I have to think… What better ingredients to use than Quince (Membrillo) and Manchego for a sentimental and inspired cupcake?

Manchego Cheese & Membrillo (Quince) Cupcakes
Makes 6 cupcakes

Cupcakes:

• 2 Tbsp Butter, soft
• 2 Tbsp Membrillo (aged 6 months or less)
• Plus, 2 tea Membrillo
• 1/2 cup Sugar
• 1 large Egg, lightly beaten
• 1/3 cup Flour
• 1/3 cup + 2 Tbsp Self-Rising Flour
• 1 Tbsp Milk
• 2 Tbsp Manchego, shredded

1. Preheat oven to 350. Line cupcake/muffin tin with 6 paper liners.
2. In a bowl, combine flours.
3. Using an electric mixer, combine butter, membillo and sugar until fluffy. Add egg until just incorporated.
4. Add half the flour to the butter mix. Add the milk. Then, add the remaining flour and mix until just moist.
5. Fold in 2 Tbsp Manchego and 2 teaspoon Membrillo to the batter. Do not over-beat or the cupcakes will get tough.
6. Divide the batter evenly and bake 20-22 mins until a toothpick comes out clean.

Frosting:

• 1/4 cup Butter, soft
• 2 Tbsp Membrillo
• 2 cups Powdered Sugar (plus additional if needed)
• 2 tea Milk (plus additional if needed)

1. Combine butter and Mebrillo until smooth and creamy.
2. Add powdered sugar and milk. Mix on high speed for 4-6 minutes until light and fluffy. If the frosting is too thick, add milk 1/2 teaspoon at a time.
3. If it is too thin, add additional powdered sugar 2 Tablespoons at a time.

Syrup:

• 2 tea Membrillo
• 1 Tbsp Sugar
• 1/4 cup Water

1. Combine all ingredients in a sauce pan over medium heat.
2. Bring to a boil and allow it to boil for 5 minutes, stirring occasionally until it starts to thicken.
3. Take off the heat and cool completely.

Assemble Cupcakes:

Ok, now, go vote for me. Voting starts Oct 26th.
VOTE FOR ME HERE!

I’m trying to win some of these cool prizes… Cupcake Courier, which I desperately need! Hello Cupcake Cookbook by Karen Tack and Alan Richardson, a cardboard cupcake from ETSY artist Art on the Menu, a pair of cupcake earrings from Lots of Sprinkles, a sassy and sweet Tee from Bakelove Bakewear, Head Chefs by Fiesta Products, Jessie Steal Aprons, Taste of Home Books, Oh, and Iron Cupcake is sponsored in part by 1-800- Flowers.

1. Frost the cupcakes using a pastry bag with cake decoration tips.
2. Carefully drizzle syrup over the top of the cupcake. If the syrup is too thick, add a sprinkle of water and stir. Keep adding water until a good consistency.
3. Sprinkle a bit of Manchego cheese over the top.