Milk Cupcakes

 

Soft, fluffy, and gently sweet – these cupcakes are light as air and full of milky flavor.

Ingredients:

50g (6 tbsp) cake flour

45g (10 tsp) cooking oil (neutral, like canola or vegetable oil)

30g (1.5 tbsp) condensed milk

4 eggs, separated

35g (3 tbsp) sugar

5g (½ tbsp) cornstarch

A few drops of lemon juice

Instructions:

Preheat Oven to 300°F (150°C). Line a cupcake tray with paper liners.

Make the Batter Base: In a bowl, whisk together the egg yolks, condensed milk, and oil until smooth. Sift in the cake flour and mix until just combined. Set aside.

Prepare the Meringue: In a clean bowl, add the egg whites and a few drops of lemon juice. Beat with an electric mixer until frothy. Add sugar gradually while beating, until stiff peaks form. Near the end, add the cornstarch and beat until smooth and glossy.

Fold the Meringue: Gently fold ⅓ of the meringue into the yolk batter to lighten it. Then fold in the rest in two more additions, being careful not to deflate the mixture.

Fill the Liners: Pour the batter into cupcake liners, filling them almost to the top.

Bake: Bake at 300°F (150°C) for 25–30 minutes. The tops should be lightly golden and spring back when touched.

Cool Gradually: Let cupcakes cool in the pan for 5–10 minutes, then transfer to a wire rack. These are best served slightly warm or completely cooled.