How to make fluffy, soft, and unbeatable condensed milk sponge cupcakes

How to make Condensed milk sponge cupcake

• 1

  Mix the cake batter

  First, heat 40ml of cooking oil in the microwave for 1 minute until the oil reaches 70 degrees Celsius. Next, add 50g of flour into the bowl of oil and stir well until the mixture is smooth.

  Let the batter cool completely, then add 1 egg and continue to stir well. Next, gradually add 3 egg yolks into the bowl and stir until the mixture is fully combined.

  Finally, add 30ml of condensed milk and 1/2 teaspoon of vanilla extract, stir the mixture one more time to finish.

  Tip:

  • Do not add the egg yolks all at once as it will cause the mixture to clump and be hard to dissolve.
  • The egg yolk mixture should be loose after stirring; if it is too thick, it means the oil mixture hasn’t cooled down enough.

  

  

  

  
• 2

  Beat the egg whites

  Put 3 egg whites, 1/4 teaspoon of salt, 1 teaspoon of lemon juice into a large bowl. Use a hand mixer to beat on low speed until the eggs form bubbles like soap.

  Divide 35g of sugar into 3 parts, gradually add each part while beating until dissolved. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.

  When adding the last portion of sugar to the eggs, increase the mixer speed to high, beat the eggs until they are soft and fluffy, with cream streaks, and the mixture is sticky, glossy, and smooth. Lift the whisk to form a stiff peak that bends down is perfect.

  Note:

  • Divide the sugar into 2 or 3 parts and add it gradually bit by bit. Avoid adding it all at once.
  • Choose fresh eggs for a better result. Additionally, egg whites should be at room temperature before beating and should not contain impurities such as yolk, oil, etc.
  • Eggbeaters must be dry and clean.

  See details: How to beat egg whites

  

  
• 3

  Mix the batter with the egg whites

  Divide the whipped egg whites into three parts. First, add one part of the whipped egg whites to the cake mixture, then gently stir all the ingredients together using a spatula.

  Pour the mixed batter back into the bowl of egg whites and use a flat spatula to gently fold the mixture from the bottom to the top. Bring the spatula down to the bottom of the bowl, lift the heavy ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth.

  Tip for using the whisk to mix: If you are not confident with the folding technique, you should use the whisk to gently stir the mixture in one direction until the mixture is smooth and creamy. Do not whisk too vigorously to avoid breaking the air bubbles, which can cause the cake to sink after baking.

  

  
• 4

  Pouring and Baking the Cake

  Preheat the oven to 130 degrees Celsius for 15 minutes.

  Line the cupcake mold with parchment paper, then scoop the batter into 1/2 of the mold. Next, bake the cake at 125 degrees Celsius for 55 minutes with the fan off.

  Tips for Monitoring Baking Temperature:

  • Ovens have certain temperature variations. To monitor the baking temperature, pay attention to the first 10 minutes of baking; if the cake rises and turns golden quickly, you need to lower the temperature and extend the baking time.
  • After the baking time is up, slightly open the oven door to allow the heat to decrease gradually, avoiding removing it immediately as it may cause the cake to collapse due to thermal shock. If your cake meets the above criteria but still has a waist or collapses quickly, it is likely that it was not baked long enough, leading to an unstable structure. This can be remedied by adjusting the temperature while baking.
  • Practicing multiple times helps you get familiar with the oven and the properties of the cake, making it easier to correct these mistakes.

  

  
• 5

  Final Product

  The fragrant condensed milk sponge cupcake has a fluffy and soft texture with a rich, sweet, and creamy taste from the condensed milk, making it extremely enjoyable.