Composition / ingredients
Step-by-step cooking
Step 1:
How to make lemon cupcake with condensed milk? Preheat the oven to 180 degrees. Lubricate the mold with oil. If you use a silicone mold, then you do not need to lubricate it. Mix eggs and condensed milk in a bowl.
Step 2:
Melt the butter and cool it. Add to the dough, whisk.
Step 3:
Slowly add the sifted flour with baking powder. Beat everything up
Step 4:
Mix everything thoroughly either manually with a whisk or at low speed of the mixer. The dough will be liquid. Add the grated zest of one lemon. Pour the dough into the prepared pan and bake for 20 to 35 minutes. Check readiness with a toothpick.
Step 5:
Put the finished cupcake right in the mold to cool on the grill. Then remove it from the mold and let it cool completely, then sprinkle it with powdered sugar.
Instead of lemon zest, you can add vanilla sugar, cinnamon, any fruit or berry flavor, cocoa, nuts, and so on to this cupcake!
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder - 79 kcal/100g
- Lemon zest - 47 kcal/100g
- Chicken egg - 80 kcal/100g
