Ingredients
For the dough:
- 130 gram Butter
- 90 gram Sugar
- 2 pieces Chicken eggs
- 1 tablespoon Lemon juice
- 130 gram Flour wheat / Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking powder
- 1/3 glass Milk
For the cream:
- 1 jar Condensed milk 380 gr. Condensed milk pre-cook in a closed jar for 3 hours
- 180 gram Butter
Additionally:
- Almonds Almond petals, to taste
Instructions
- In a bowl, mix the dry ingredients: flour (130 gr.), baking powder (1 teaspoon), salt (1 pinch).
- In the bowl of a food processor, add eggs (2 pcs.), add 1 tablespoon of lemon juice, add sugar (90 gr.), pour milk (1/3 cup). Whisk the mixture, then add the softened butter (130 gr.)
- Then add a mixture of dry (flour, baking powder and salt) ingredients. Once again, whisk everything well.
- Add about 1 tablespoon of the prepared dough to each capsule (the total amount of dough is calculated for 12 cupcakes).
- Then add 1/2 tsp of boiled condensed milk.
- Then add a small amount of batter on top.
- Send the capsule form to the oven, preheated to 180 °C. Bake the cupcakes until completely dry.
- Cool the finished cupcakes.
- In a bowl, add butter at room temperature (180 gr.), then add the remaining boiled condensed milk.
- Whisk the cream.
- Apply the prepared cream to the cupcakes using a pastry bag. Sprinkle the cupcakes with almond petals.
- Enjoy your tea!