Condensed Milk Cupcakes

This entry was posted in Egg Free bicarbonate of soda butter, very soft self raising flour vanilla extract water white vinegar Sweet treats and tagged 0 stars on June 13, 2017 by karenadmin (updated 2207 days ago)

---

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

Ingredients

• 315 g self raising flour
• 1 tsp bicarbonate of soda
• 125 g butter, very soft
• 250 g water
• 30 g white vinegar
• 1 tsp vanilla extract

Course Sweet treats Prep Time 5 min Cook Time 25 min Passive Time 30 min Servings cupcakes Ingredients 315 g self raising flour 1 tsp bicarbonate of soda 125 g butter, very soft 250 g water 30 g white vinegar 1 tsp vanilla extract

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

Share this Recipe

---

---