One of the reasons to use the milk condensed in the elaboration of these cupcakes is, It gives them a consistency that, that not only it endure very well the passage of time but that over, they are not hard. Another notable aspect is that they crumble not when we desfloramos them, something that is very uncomfortable when we have them in our hands. Of course, they are delicious and tender.
Today we will teach you to make a delicious creamy cupcakes.
500 g of condensed milk
500 GR of flour
70 GR of butter
130 GR of flour
20 GR of yeast
We must bear in mind one very important thing, that worth for this recipe and others, It is necessary to remove the ingredients from the refrigerator before mixing together them. This makes the temperature more homogeneous and that the mixture is best. Try it and I shall give the reason.
Beat the eggs very well, and we are going very slowly adding the milk and butter, always in small doses and stirring constantly. It is essential to ensure that the color is uniform, This indicates that there will be no lumps or knots will be on the inside of the sweet.
When everything is well blended, Add the flour, to which, previously, We added the yeast and salt.
It would be more, spend it all by a sieve to remove imperfections.
Finally add almonds.
Now pour the mixture into cupcake wafers inside aluminium-lined, or a source if we intend to do it in sponge mode. Now we introduce them into the oven, that previously, We preheated to about 170 °. We left a few 20 minutes.
When we see that they are beginning to Brown and to take consistency, We can open the oven and prick them with a stick., for example and see if when taking out the stick left. If not removed remains, our cupcakes are baked.
We get them, and we substitute the wrapping foil by another paper.
Recipes easy to https://recetasdecocinafaciles.NET /