Easy Condensed Milk Cupcakes

Condensed Milk Cupcakes: A Sweet and Moist Delight

Indulge in the rich and creamy flavor of this easy condensed milk cupcakes, a delightful treat that combines the sweetness of condensed milk with the lightness of a perfectly baked cupcake. This recipe yields soft, moist cupcakes that are sure to satisfy your sweet tooth and impress your guests.

Condensed milk is a versatile ingredient cherished in baking for its rich sweetness and creamy texture. Incorporating it into cupcakes not only enhances their flavor but also contributes to a moist and tender crumb. This recipe is straightforward, making it suitable for both novice and experienced bakers.

Ingredients

To make these delectable condensed milk cupcakes, you'll need the following ingredients:

• Eggs: 3 large, at room temperature
• Fine Sugar: 1/2 cup (100g)
• Honey: 1 1/2 tablespoons (30g)
• Cake Flour: 1 cup (120g)
• Condensed Milk: 1 1/2 tablespoons (30g)
• Milk: 1/4 cup (60g) soy milk or regular milk
• Unsalted Butter: 1/4 cup (58g)
• Vanilla Extract: 1 teaspoon

Note: Using room temperature eggs ensures better emulsification, resulting in a smoother batter.

Equipment Needed

Before you begin, ensure you have the following equipment on hand:

• Twelve 5.2x3 cm round cupcake molds lined with cupcake papers
• Electric hand mixer
• Heat-resistant mixing bowl
• Small pot for warming ingredients
• Hand whisk
• Wire rack for cooling
• Rice cooker (optional, for melting butter)

Step-by-Step Instructions

Follow these steps to create your condensed milk cupcakes:

1. Prepare the Molds: Line twelve 5.2x3 cm round cupcake molds with cupcake papers.

2. Melt the Butter: Melt 1/4 cup (58g) of unsalted butter. You can use a rice cooker on the 'Keep Warm' setting for 10 minutes, then let it sit for another 10 minutes. Alternatively, melt the butter using a microwave or stovetop. Allow the melted butter to cool before use.

3. Combine Milk Mixtures: In a bowl, mix 1 1/2 tablespoons (30g) of condensed milk, 1/4 cup (60g) of soy milk or regular milk, and 1 teaspoon of vanilla extract. Set aside.

4. Prepare the Dry Ingredients: Loosen 1 cup (120g) of cake flour using a hand whisk to eliminate any lumps. Set aside.

5. Warm the Eggs: Heat a small pot of water to approximately 50°C (122°F). In a heat-resistant mixing bowl, combine 3 large eggs, 1/2 cup (100g) of fine sugar, and 1 1/2 tablespoons (30g) of honey. Place the bowl over the pot of warm water, ensuring the bottom doesn't touch the water.

6. Beat the Egg Mixture: Using an electric hand mixer on low speed, blend the egg mixture until combined. Increase the speed to high and continue beating until the mixture reaches the ribbon stage, which takes about 8 to 10 minutes. The ribbon stage is achieved when the batter falls in thick, ribbon-like trails that slowly dissolve on the surface.

7. Incorporate the Dry Ingredients: Remove the mixing bowl from the pot of warm water. Sift the prepared cake flour over the egg mixture in two additions. Gently fold the flour into the batter after each addition, taking care not to overmix, as this can develop gluten and result in a denser texture.

8. Add Milk and Butter Mixtures: Fold in the milk mixture from step 3 until just combined. Then, incorporate the cooled melted butter from step 2, ensuring even distribution. Scrape the sides and bottom of the bowl to prevent any unmixed pockets.

9. Fill the Molds: Pour the batter into the prepared cupcake molds, filling each to about 90% of its capacity.

10. Moisten the Batter Surface: Lightly spray 5 to 6 pumps of water mist over the surface of each batter-filled mold. This helps prevent cracks on the cupcake tops during baking.

11. Bake the Cupcakes: Preheat your oven to 170°C (338°F). Place the tray of cupcakes in the oven and bake for 17 to 18 minutes, or until the surfaces turn golden and a toothpick inserted into the center comes out clean.

12. Cool the Cupcakes: Immediately remove the cupcakes from their molds and place them on a wire rack to cool. Cover them with a clean, dry cloth to retain moisture. Allow the cupcakes to cool completely before serving or storing.

Tips for Perfect Cupcakes

• Measuring Ingredients: Accurate measurements are crucial in baking. Use a kitchen scale for precision.

• Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature to achieve a smooth batter and uniform baking.

• Gentle Mixing: When folding int he dry ingredients, use a gentle folding motion to maintain the airiness of the batter. Overmixing will result in dense cupcakes.