Cupcakes with condensed milk in silicone molds
0
1930
Kitchen
World
Calorie content
214.9 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
10.1 gr.
Fats *
7.3 gr.
Carbohydrates*
41.1 gr.
Condensed milk makes excellent muffins: quite airy, soft and ruddy. There is no need to add sugar to the dough for this baking, since the condensed milk is already sweet. Use a mixer to knead the dough quickly and efficiently. Otherwise, you will have to work well by hand with a whisk, since the eggs need to be beaten into a foam.
Ingredients
Cooking process
Beat it with a whisk or mixer until a light foam is obtained. Then pour in the condensed milk in a thin stream, without stopping whipping. Melt the butter in the microwave or on the stove to a liquid state. Pour into a bowl to the egg mass and continue to beat. Add vanilla sugar for flavoring, beat a little more and stop.
Preheat the oven to a temperature of 180 degrees. We lay out the dough in silicone molds, filling them no more than two-thirds of the volume, since the dough increases during baking. At the same time, you do not need to lubricate silicone molds - ready-made cupcakes will easily "pop out" of the mold.
We put the future muffins on a baking sheet or wire rack and place them in the oven on the middle level. We bake for twenty to twenty five minutes, depending on the oven. The finished muffins rise and blush well. A characteristic crack appears on the surface. If in doubt about the readiness of the dough, pierce one of the muffins with a wooden stick - no raw dough should remain on it.
Bon Appetit!