Description
These cupcakes come out very tasty and fragrant. Perfect for home tea. Children are happy to eat these muffins with milk. Do not be afraid of the large amount of vegetable oil in baking it does not dominate.
Ingredients
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Flour
250 g
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Milk
200 ml
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Sunflower oil
200 ml
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Sugar
80 g
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Leavening agent
1.5 tsp
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Chicken egg
1 piece
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Condensed milk
0.5 can
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Salt
1 pinch
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Vanilla
1 pinch
Cooking
Beat the egg with sugar, salt and vanilla.
Add to a bowl of refined sunflower oil, mix well.
Pour in a bowl of milk and stir again.
Sift the flour with the baking powder and stir the dough with a spoon until smooth. Flour may need a little more 20-25 g, as it is different in density. The dough should be like thick cream.
At the bottom of the molds spread the batter, top with a teaspoon of boiled condensed milk.
Cover the filling using a tablespoon of dough.
Muffins bake for about half an hour at 180 degrees. The top should be well browned. When the cupcakes has cooled slightly, sprinkle them with powdered sugar.
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