American cuisine

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Perfect without Crack! If you have Condensed Milk, It’s amazing to make Cupcakes! Easy and Delicious

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Perfect without Crack! If you have Condensed Milk, It’s amazing to make Cupcakes! Easy and Delicious

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How to make Perfect Fluffy Condensed Milk Cupcake? No crack! Easy and Delicious! Simple ingredients, very fluffy, and fine tissue inside.

Watch more delicious videos from 大琼 Qiong Cooking on her YouTube channel.

Recipe

PRE TIME: 20 min

COOKING TIME: 55 min

TOTAL TIME: 1 hr 15 min

4 SERVING

Ingredients:

6 tbsp. Cake flour
10 tsp. Cooking oil
1.5 tbsp. Condensed milk
4 Large Eggs
3 tbsp. Sugar
1/2 tbsp. Cornstarch
Lemon juice

Directions:

Put sifted cake flour into a bowl. Take cooking oil, and microwave for about 1-2 minutes. The temperature is about /78-85°C. Pour the hot oil into the flour and mix well.

Take the condensed milk, and add it to the batter. Mix well.

Beat one egg into the batter first. Mix well. Add 3 egg yolks to the batter and mix well.

Add a few drops of lemon juice to 3 egg whites and whip on medium-high speed first.

When large fish-eye bubbles appear, add 1/3 of the sugar.

Continue to whip on medium-high speed, and add 1/3 of the sugar when small fish-eye bubbles appear. Continue whipping at medium-high speed.

When the texture becomes visible, add the remaining 1/3 of the sugar. Add the cornstarch. Turn to medium-low speed and whip. Whip until straight and sharp, with dry peaks.

Take 1/3 of the meringue into the egg yolk and mix well. Then pour the cake batter into the meringue and mix well.

Take a 12-cup muffin pan, topped with paper cups. Pour the cake batter into the paper cups, about 80% full. Bake at 260 °F/125 °C for 45 minutes, then bake at 300 °F/150 °C for 10 minutes.

Ready to serve, very nice. Enjoy!