Light and Moist Milk Cupcakes Recipe
Ingredients
50g cake flour
30g condensed milk
35g sugar
1/4 tsp baking powder
1/8 tsp salt
1/4 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla extract
Directions
Step 1: Preheat the oven to 350°F (180°C). Line your cupcake tin with paper liners or lightly grease them if you prefer.
Step 2: In a medium bowl, sift together the cake flour, baking powder, and salt. This gives you a lighter crumb and ensures even mixing.
Step 3: In a separate bowl, whisk together the condensed milk, sugar, milk, vegetable oil, and vanilla extract until fully blended and smooth.
Step 4: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step 5: Spoon the batter evenly into the cupcake liners, filling each about 2/3 full to give them room to rise without overflowing.
Step 6: Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and springy to the touch.
Step 7: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
