Description
These fluffy condensed milk cupcakes are super soft, spongy, and lightly sweet. Perfect with coffee or tea, they’re easy to make and freeze beautifully.
Ingredients
50g cake flour
45ml vegetable oil
30ml condensed milk
25g sugar
3 egg yolks
3 egg whites
1 egg
1/8 tsp white vinegar
Instructions
1. Preheat oven to 170°C (340°F) and line a cupcake tray.
2. Whisk egg yolks, whole egg, sugar, oil, and condensed milk until pale.
3. Sift in cake flour and mix gently.
4. In another bowl, beat egg whites with vinegar until stiff peaks form.
5. Fold meringue into yolk mixture in 3 parts.
6. Pour into liners and bake 18–20 minutes.
Notes
Use cake flour for the fluffiest texture.
Don’t overmix the batter—fold gently to keep air bubbles.
Store cupcakes in an airtight container up to 3 days or freeze up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 135
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg