Condensed Milk Cupcakes 4


Makes 18 Cupcakes

 

This is the best egg free cupcake recipe I’ve ever tasted, even the egg eaters love them, commenting on the lovely moist texture. The secret moist ingredient is condensed milk. You can easily make your own or use a tin in this recipe.

 

Condensed milk cupcakes

Condensed milk cupcakes

Ingredients

Condensed Milk

80g water
150g sugar
90g butter
110g dry milk powder

OR 395g tinned condensed milk

 

Cake batter

315g self raising flour
1 teaspoon bicarbonate of soda
125g butter, very soft
250g water
30g tablespoons white vinegar
1/2 teaspoon vanilla extract

 

CC Method

Condensed Milk
  1. Insert whisk
  2. Add all condensed milk ingredients to CC bowl
  3. Dessert program / 6 mins / mini steam

Stop op here is you just want condensed milk or immediately carry on if you wish to make the cupcakes

 

Cake batter

If you are using a tin of condensed milk, start at step 4

  1. Add cake batter butter
  2. Speed 3 / 2 mins / mini steam
  3. Remove lid and allow to cool for 30 minutes before continuing
  4. Heat oven to 170C
  5. Insert dough blade
  6. Add all ingredients to the CC bowl (excluding butter if you’ve made the condensed milk)
  7. Pastry P3 / maxi steam (if using a tin of condensed milk, check the  butter has combined)
  8. Divide into 18 greased cupcake pans
  9. Bake for 25 mins or until golden and skewer is clean
  10. Cool and decorate as desired

 

 


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