This recipe for sweet milk cupcakes gives delicious, slightly moist cupcakes that are made in no time (and) are gone in a second. And it only has got 5 ingredients.
It's lovely when you come home after a long day at work (or school) and you smell the flavor of fresh homemade cake. These cupcakes give a delicious scent and are real moist because of the sweet milk that's absorbed by the cake like a sponge. Nice with just made coffee or fresh tea. Delicious with a high tea!
- If you want your cupcakes to become even creamier use cream instead of milk.
- This sweet milk cupcakes recipe is without a topping. You can easily make one by whisking cream with 2 tablespoons of confectioners sugar until stiff. Pipe the cream on the cupcake. Then dust the topping with a bit of ground cinnamon or nutmeg.
- The best cupcakes are baked when using all ingredients at room temperature.
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Sweet milk cupcakes
Ingredients
- 6 eggs size L
- 200 grams sugar
- 135 grams flour
- 100 ml condensed milk sweetened
- 50 ml milk
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Put the cupcake forms on the baking plate.
- Separate the egg yolks from the egg whites.
- Add the egg whites to a clean, fat-free bowl and add the sugar.
- Whisk the eggs until they stiffen.
- Add the egg yolks carefully and spoon them through the whites with a spatula.
- Then divide the flour into four portions and sieve the first batch above the batter.
- With a spatula work the flour gently through the batter. When it's incorporated repeat this for the next batch.
- Pour the batter into the cupcake forms (just fill half the form) and bake for 20 minutes.
- Meanwhile, whisk the sweetened condensed milk with the milk.
- When the cupcakes are finished take them out of the oven and with the skewer pinch a few holes in the top.
- Brush the milk mixture on top and repeat this 2 times.
- Leave the cupcakes at room temperature for 30 minutes, so the milk mixture can be absorbed by the cupcake.
Notes
- If you want your cupcakes to become even creamier use cream instead of milk.
- This sweet milk cupcakes recipe is without a topping. You can easily make one by whisking cream with 2 tablespoons of confectioners sugar until stiff. Pipe the cream on the cupcake. Then dust the topping with a bit of ground cinnamon or nutmeg.
- The best cupcakes are baked when using all ingredients at room temperature.
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