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Condensed milk cupcake

0
1824
Kitchen Russian
Calorie content 190.4 kcal
Portions 4 port.
Cooking time 55 minutes
Proteins * 6 gr.
Fats * 5.3 gr.
Carbohydrates* 35.9 g
* per 100 gr. product
Condensed milk cupcake
Content

Decent option for cupcake lovers. The crumb turns out to be soft, dense, with small pores. The top has a characteristic cracked mound and a shiny blush. Condensed milk in the composition gives special tenderness and moisture to the product. Cooking is not particularly difficult.

Ingredients

Cooking process

step 1 out of 9
Break the eggs into a wide bowl and pour a pinch of salt and vanillin on top.
step 2 out of 9
Beat eggs with salt and vanilla until a lush foam is formed, the color of the mixture should turn noticeably whitening during beating. For convenience and speed, it is better to use a mixer, since it is difficult to achieve good foam airiness manually.
step 3 out of 9
Pour the condensed milk from the jar into the whipped foam in a thin stream, while stirring the resulting mixture in a circular motion with a spoon or whisk. It is important to stir gently to keep the foam as light as possible.
step 4 out of 9
Melt the butter and pour it into the egg-milk mixture. At this stage, the mass needs to be beaten again at low speed.
step 5 out of 9
Sift the flour together with the baking powder directly into the dough. You can do without sifting, but if you want the cake to be as porous and tender as possible, it is better not to neglect this stage.
step 6 out of 9
Mix the flour into the dough with gentle movements, you can use the mixer again at low speed. The finished dough turns out to be of a rather liquid consistency, homogeneous, flowing and has a pronounced milk aroma.
step 7 out of 9
Preheat the oven 180 degrees in the top and bottom heating mode. We prepare the form: cover it with parchment and grease it with oil. If you have a silicone mold, you do not need to lubricate it. Pour the dough into the prepared mold and place in the oven on a medium level.
step 8 out of 9
We bake the cake for about 40 minutes, focusing on the peculiarities of the operation of a particular oven. To check the readiness, pierce the center with a toothpick: if it comes out dry, you can take out the cake. If the dough sticks to the toothpick, then continue baking. If at the same time the top is very brown, you can cover the form with foil so that the crust does not burn.
step 9 out of 9
Take the finished cake out of the mold, cool, cut into slices and serve.

Bon Appetit!

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