Cupcakes with boiled condensed milk
4 servings
60 minutes
Cakes with boiled condensed milk are a refined dessert embodying coziness and sweet childhood memories. This recipe comes from Russian cuisine, where boiled condensed milk holds a special place in confectionery traditions. The cakes turn out airy and tender with caramel notes thanks to the condensed milk. Nuts add a light crunchy texture and further enhance the rich flavor. They are perfect for tea or coffee and make an excellent treat for holidays and cozy home evenings. It's important to use quality ingredients to ensure the dough is soft and aromatic while the condensed milk harmoniously complements its sweetness. After baking, it's essential to let the cakes cool slightly so they can be easily removed from the mold while retaining their perfect structure. An unforgettable delicacy that fills the home with warmth and aromas of sweet caramel.
1
Cream the softened butter with sugar.
- Butter: 100 g
- Sugar: 70 g
2
Add eggs and mix.
- Chicken egg: 3 pieces
3
Add milk and stir. If milk is unavailable, you can use the same amount of low-fat cream, kefir, yogurt, or sour cream.
- Milk: 150 ml
- Milk: 150 ml
4
Add baking powder and flour. The dough should be neither thick nor runny.
- Baking powder (raising agent): 1 teaspoon
- Wheat flour: 200 g
5
Spray silicone molds with water. Fill with 1/3 of the batter (about a tablespoon), then add 0.5–1 teaspoon of condensed milk, and then again with batter (about a tablespoon) to fill the molds to 3/4.
- Dulce de leche (boiled condensed milk): 0.5 jar
6
Decorate with nuts and place in a preheated oven at 180 degrees for 20-25 minutes. Bake until golden brown.
- Nuts: to taste
7
Cool the finished cupcakes in the mold. (Then they are easier to remove.)
