convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
100mlcondensed milk sweetened
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.
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.