More often than I’d like to admit, half-used ingredients disappear into my refrigerator to die (expire).
So I make that tres leches layer cake in the previous post and get stuck with half a can of condensed milk. What to do?
With a little bit of Internet research, I found a simple recipe on the Carnation brand website for cupcakes. It’s an intriguing recipe because the condensed milk pulls double duty. It thins and adds moisture to the batter as all liquids do. But because it’s sweet, it’s also able to replace the sugar in a conventional cupcake recipe. That simplifies this recipe so much it’s almost unnecessary for me to give any directions.
- 85g unsalted butter, softened
- 250g condensed milk
- 1 egg
- ½ tsp vanilla extract
- 1/4 tsp salt
- 1½ tsp baking powder
- 125g all purpose flour
For the icing:
- 100g unsalted butter, softened
- 1/2 tsp vanilla extract
- 200g icing sugar, sifted
- About 2 tbsp condensed milk
Makes a dozen cupcakes.
Step 1: Preheat your oven to 175°C (350°F). Line your muffin tins with paper liners.
Step 2: Now you can certainly get away with dumping all the ingredients in a large bowl or your mixer and just mixing everything until combined and smooth. But you might find it difficult to integrate the butter into the batter, in which case, start off by beating the butter on its own until it becomes pale and fluffy. Then work in the condensed milk, egg, vanilla, and salt. Finally, stir in the baking powder and flour until you get a smooth batter.
Step 3: Divide the batter evenly between the 12 holes of your muffin tins. Each paper liner should be filled a little more than halfway. Bake for 20 minutes. Allow the cupcakes to cool completely before icing.
Step 4: To make the icing, start off the same way by beating the butter until pale and fluffy. Then add the vanilla and icing sugar. Finally, thin out the icing with as much condensed milk as needed. Beat on high speed for a good 5 minutes to make sure all the ingredients are well mixed and to aerate the icing. Ice your cupcakes as desire.
These cupcakes are soft and moist, and the condensed milk lends a hint of caramel to the overall flavour. I may never make cupcakes any other way again! (Of course I’m exaggerating, but this recipe is a keeper.)