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Delicious Cupcakes with Condensed Milk: Quick and Easy to Prepare
Introduction
Cupcakes have long been a beloved treat in households around the world, offering the perfect portion of sweetness in every bite. This version.
enriched with creamy condensed milk, brings an extra layer of decadence and delight that’s hard to resist.
These cupcakes are not only moist and flavorful but also incredibly simple to prepare, making them an excellent choice for both beginner bakers and seasoned kitchen pros.
Ingredients
Chicken eggs — 2 pieces
Sugar — 1 cup
Sour cream — 140 ml
Butter — 100 g
Soda, slaked with vinegar — 0.5 teaspoon
Flour — 300 g
Condensed milk — 12 teaspoons
Instructions
Start by preheating your oven to 180°C (350°F) and lining a cupcake tray with paper liners. This ensures your cupcakes will bake evenly and not stick to the pan.
In a mixing bowl, crack the eggs and beat them with the sugar until the mixture is light and fluffy. This process incorporates air into the batter, giving your cupcakes a soft texture.
Melt the butter gently in a saucepan or microwave, then let it cool slightly before adding it to the egg and sugar mixture. Stir well to combine all the wet ingredients.
Next, add the sour cream to the batter. Sour cream adds a moist, tangy richness that balances the sweetness of the cupcakes and enhances their soft crumb.
Stir in the soda, which should already be slaked with vinegar to activate its leavening properties. This step is essential for helping the cupcakes rise and become airy.
Gradually fold in the flour, mixing until the batter is smooth and free of lumps. Be careful not to overmix, as this can make the cupcakes dense.
Spoon half of the batter into the prepared cupcake liners, add a teaspoon of condensed milk into the center of each, then cover with the remaining batter.
Bake for 20-25 minutes or until a toothpick inserted into the cake (not the filling) comes out clean.
How to Make
To achieve the perfect cupcake texture, it’s important to mix your batter just until everything is combined. Overmixing can lead to tough cupcakes, which you want to avoid.
Use room-temperature ingredients whenever possible, especially the eggs and butter. This ensures a smooth, even batter that bakes uniformly.
Make sure the butter is fully melted and slightly cooled before mixing it with the eggs and sugar. If it’s too hot, it could cook the eggs prematurely, affecting the batter’s consistency.
When adding the sour cream, ensure it’s not too cold. Room-temperature sour cream blends more easily and won’t curdle when combined with the warm butter.
Slaking the baking soda with vinegar before adding it to the batter is crucial for activating its leavening power. This helps create fluffy and light cupcakes.
Layering the condensed milk properly is key. Place a small amount of batter in each liner, then a teaspoon of condensed milk, followed by more batter. This creates a delicious, gooey center in each cupcake.
Once baked, allow the cupcakes to cool slightly before serving. This helps the condensed milk center settle and prevents burns from the hot filling.
Variations
For a chocolatey twist, add a few tablespoons of cocoa powder to the batter and use chocolate condensed milk for the filling.
Incorporate chopped nuts such as walnuts or pecans into the batter for a delightful crunch and added richness.
Add a teaspoon of vanilla extract or almond extract to the batter for extra depth of flavor. These small changes can elevate the cupcakes beautifully.
Try swapping the sour cream with plain Greek yogurt for a tangier taste and a slightly denser texture.
Mix in dried fruits like raisins, chopped dates, or cranberries to add natural sweetness and chewiness to the cupcakes.
Top the cupcakes with a dusting of powdered sugar or a drizzle of caramel after baking to enhance presentation and flavor.
For a fruity surprise, use fruit-flavored condensed milk or add a small spoonful of jam in the center along with the condensed milk.
Tips
Always preheat your oven before baking. An even and accurate temperature is essential for consistent cupcake results.
Don’t open the oven door during the first 15 minutes of baking. This helps prevent the cupcakes from collapsing due to sudden temperature changes.
Use an ice cream scoop or spoon to portion the batter evenly, ensuring each cupcake is uniform in size and bakes evenly.
Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. This helps prevent soggy bottoms.
If you’re storing leftovers, keep them in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
Reheat refrigerated cupcakes in the microwave for a few seconds to restore their softness and enjoy them warm.
Experiment with different liners or silicone molds for creative shapes and designs, especially when baking for special events or kids.
Conclusion
These cupcakes with condensed milk are the perfect blend of simplicity and indulgence. Their moist texture and rich.
creamy centers make them a standout treat for any sweet craving or celebration. The ease of preparation means you can whip them up anytime with pantry staples.
Whether you’re a novice baker or a seasoned enthusiast, this recipe is bound to become a favorite in your collection. Enjoy the process and the delicious results—your taste buds will thank you.
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