Cupcakes with condensed milk
4 servings
90 minutes
Cupcakes with condensed milk are a cozy treat from Russian cuisine that warms with their delicate taste. The recipe is based on butter, eggs, and flour, while the special sweetness and softness come from the boiled condensed milk hidden inside each cupcake. This baked good evokes memories of home evenings, the aroma of fresh pies, and the warmth of family gatherings. Cupcakes made from this recipe have an airy texture and an appetizing golden crust. They are perfect for tea time and can be served with morning coffee or used as a dessert on festive tables. The simplicity of preparation makes them a favorite recipe among home cooks, while the rich caramel flavor of the condensed milk turns each bite into a true delight.
1
For the test, mix butter with sugar, add eggs, and stir well. Add baking powder to the flour and mix. Pour the flour into the meat-egg mixture and mix well. The dough should be like thick sour cream.
- Butter: 100 g
- Sugar: 100 g
- Chicken egg: 3 pieces
- Wheat flour: 300 g
- Baking powder (raising agent): 10 g
2
For each cake, divide the dough into two parts: place the first part at the bottom, then add a teaspoon of boiled condensed milk and top with the second part of the dough. Fill the cake mold this way. Bake at 180–200 degrees until done. It took me 20 minutes for each batch.
- Dulce de leche (boiled condensed milk): 0.5 jar
