Condensed Milk Cupcakes


This is the best egg free cupcake recipe I’ve ever tasted, even the egg eaters love them, commenting on the lovely moist texture. The secret moist ingredient is condensed milk. You can easily make your own (recipe here) or use a tin in this recipe.

Print Recipe
Condensed Milk Cupcakes Yum
Course Sweet treats
Prep Time 5 min
Cook Time 25 min
Passive Time 30 min
Servings
cupcakes
Course Sweet treats
Prep Time 5 min
Cook Time 25 min
Passive Time 30 min
Servings
cupcakes
Instructions
If using warm homemade condensed milk
  1. Add butter to bowl filled with warm condensed milk
  2. Speed 3 / 2 mins / stopper mini
  3. Remove lid and allow to cool for 30 minutes before continuing
  4. Heat oven to 170C fan forced
  5. Change to kneading blade
  6. Add all ingredients to the CC bowl
  7. Pastry P3 / stopper maxi, ensuring all butter is combined
  8. Divide into 18 greased cupcake pans
  9. Bake for 25 mins or until golden and skewer is clean
  10. Cool and decorate as desired
If using cold or a tin of condensed milk
  1. Heat oven to 170C
  2. Insert kneading blade
  3. Add all ingredients to the CC bowl
  4. Pastry P3 / stopper maxi
  5. Divide into 18 greased cupcake pans
  6. Bake for 25 mins or until golden and skewer is clean
  7. Cool and decorate as desired
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