The youngest son came and with sadness in his voice said that the roll was almost over, and a can of condensed milk was missing in the refrigerator and it was so cold, scary and lonely🤣🤣🤣 Well, what are you going to do, go save condensed milk🤣🤣🤣🤣 My boys are impossible sweets and this cupcake is just a godsend, an amazing combination of condensed milk, nuts, cherries and an unusual creamy caramel flavor😘😘😘 Recipe for 1 cupcake, mold size 23 X 13 cm #igry
Ingredients: Cake, flour, baking powder, vanillin, sugar, eggs, boiled condensed milk, salt, Stuffing, pitted cherries, peeled nuts (any to your taste), Sauce, boiled condensed milk, milk
Cooking method:
Turn on the oven at 180 °C.
Beat eggs with salt.
Add 3/4 cans of boiled condensed milk (280 g) to the beaten eggs. Stir so that all the condensed milk is dispersed.
Add the sifted flour and sugar with baking powder, beat again with a mixer until smooth.
Grind the nuts in a way convenient for you and add to the dough (leave a little for sprinkling the finished cake) and add the cherry.
Mix well.
Line a cake pan with parchment paper.
Lay out the dough.
Bake for 45-50 minutes at 180°C. Readiness is checked with a toothpick.
While our cake is cooking, let's make the sauce.
Heat milk, but do not bring to a boil.
Add the remaining condensed milk to it (about 2 tablespoons without a slide), and stir everything.
Our cupcake is ready.
Hot cupcake, without getting out of the mold, often pierce with a wooden skewer or fork.
Drizzle the sauce properly right in the mold and sprinkle with the remaining nuts.
So leave for 2-3 hours for impregnation in a warm place, covered with a towel.
Then take it out of the mold, remove the paper and enjoy. Bon appetit ♥️♥️♥️