Lemon Condensed Milk Cupcakes

INGREDIENTS

3 large eggs separated• 1 cup castor sugar• 3 teaspoon baking powder• 1 teaspoon vanilla essence• 1 and ¼ cup flour• ½ cup boiling water• ½ cup oil

METHOD

Beat Egg whites for exactly 5 minutes until stiff.
Add remaining ingredients into yolks and beat for exactly for 30 seconds.Fold in stiff egg whites using a spatula until well mixed.
Spoon halfway into cupcake cases and bake in preheated oven of 180⁰C for 10 minutes.
Cut in half once cooled and fill with beaten fresh cream.
Lemon Condensed Milk Topping
1 tin condensed milk1 and ½ tablespoon lemon juice
Beat together until thickPour topping over cupcakes and garnish with lemon rind.

POSTED ON

14 Jul 2025

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