Monday, 21 September 2015

Condensed Milk Cupcake

I had been planning for a long time on baking a Pinoy (Filipino) style cheese cupcake similar to that of lemon square. I saw several posts from food groups I joined and they are all copies of those found in food blogs (please give credit where credit is due and don't own it if the recipe is not yours). I also checked similar recipes in the internet and found many. While checking the ingredients one by one, I noticed that the amount of sugar and condensed milk indicated in the recipes are too high, I deduced, therefore,  that any of the recipes might turn out too sweet to our liking 

I originally planned to just follow one recipe but then again, since it is a butter cake I preferred formulating my own recipe rather than copying one.   I find it easier and better that way, at least I can claim it to be my own recipe.  Besides it is a butter type cake (fat base), just know and understand the basic formula and you can create your own butter cake recipe.

So the best way I could think of is to formulate my own base which is a butter cake with condense milk  before formulating my own cheese cupcake recipe.  When you say butter cakes, pound cakes comes to mind. Using the 1:1:1:1 ratio of the pound cake, with flour, eggs (liquid ingredient), butter (fat ingredient), and sugar as ingredients, and bearing in mind the proper ratio and proportions of the sugar, fats, flour, and liquid, I came up with this recipe of my condensed milk cupcake.  When I did this, I weighed my ingredients of course.  But since I often receive messages requesting that I should convert it to US measurement, then so I did (smile)

My condensed milk cupcake though it may sound too sweet, has a sweetness to it that is just right to our liking and not cloying sweet. The Husband and I do not like too sweet desserts, unless I am eating candies or pure sugar which are expected to be too sweet, It is also moist and becomes even moister the following day.  

PS: this is my own recipe I formulated myself and not a copy of any other person's recipe

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Yield: 12-14 pcs
Size : 2 oz
Baking Temp : 180 degrees Celsius
Baking Time- 15 to 18 minutes

Ingredients :
Cake Flour - 2 cups
White Sugar -  2/3 cup
Baking Powder - 2 tsp (depending on the brand you are using)
Salt - 1 tsp
Corn Oil - 3/4 cup
Vanilla essence - 1 tsp
Eggs - 2 eggs
Condensed Milk - 200 grams (sorry I failed to measure using cups)

Cooking Procedure :
1. Mix the dry ingredients together except for the sugar and set aside 
2. Whisk the sugar and egg until fluffy then add the vanilla essence and condensed milk. Beat using a wire whisk.
3. Gradually add in half of the dry mixture,mix until just incorporated.
4. Pour in the vegetable oil, mix until just incorporated.

5. Add the remaining dry ingredients and mix until fully incorporated with no lumps visible.
6. Set aside for at least 20 minutes.  Pre-heat oven to 180 degrees Celsius.
7.  Scoop the batter into a greased or lined cup cake molder and bake for 15 minutes or until the top part of the cupcakes turned light brown or until a toothpick inserted in the middle comes out clean.

© myFresha-licious (21September2015)


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