Light & Moist Condensed Milk Cupcakes
These condensed milk cupcakes are ultra-moist, sponge-like, and delicately sweet — the perfect treat for any occasion. The use of hot oil and whipped egg whites gives them a soft, airy texture, while the condensed milk adds rich depth and creaminess.
Ingredients:
- 50 ml vegetable oil
- 50 g (1/2 cup) all-purpose flour
- 3 egg yolks + 1 whole egg
- 30 ml sweetened condensed milk
- 3 egg whites
- 35 g (1/3 cup) granulated sugar
- 1/2 tsp lime or lemon juice
Instructions:
- Preheat & Prepare:
Preheat your oven to 120°C (248°F). Line a cupcake tray with liners or grease lightly. - Heat Oil & Combine with Flour:
Heat the oil in a small saucepan until it reaches 80°C (176°F). Pour the hot oil over the flour in a mixing bowl. Stir with a spatula until smooth and slightly glossy. - Add Egg Yolks & Condensed Milk:
Mix in the 3 egg yolks and 1 whole egg. Stir gently until fully combined. Add the condensed milk and mix again until smooth. Set this batter aside. - Whip the Egg Whites:
In a clean bowl, beat the egg whites with lime or lemon juice until foamy. Gradually add sugar while continuing to beat until soft peaks form. - Fold in Egg Whites:
Gently fold the whipped egg whites into the egg yolk batter using a spatula. Do this in batches, folding carefully to retain as much air as possible. - Fill the Cupcake Molds:
Spoon the batter into cupcake molds, filling each about 90% full. Tap the tray lightly to remove air bubbles. - Bake in Two Stages:
- First, bake at 120°C (248°F) for 45 minutes using only the lower heating element.
- Then increase the temperature to 150°C (302°F) and bake until the tops are golden brown.
- Cool Gradually:
Turn off the oven and leave the cupcakes inside for 5 minutes to prevent shrinkage. Remove and cool completely on a wire rack.
These cupcakes are light yet satisfying — perfect with tea or as a snack. Customize them with toppings like whipped cream or fruit if desired!