Prep Time: 5min
Bake Time: 20min
Total Time: 25min
Yield: 9 Cupcakes
Ingredients
1 1/4 Cup All Purpose Flour
1/3 Cup Butter, softened
3/4 Tspn Baking Powder
1/4 Tspn Baking Soda
1/2 Cup Sweetened Condensed Milk/Milkmaid
2 Tblspn Powdered Sugar
1/2 Tspn Vanilla Essence
1/2 Cup Milk
2-3 Tblspn Cashew Nuts, broken
Directions
- Preheat the oven to 375F(190.5C).
- With an electric mixer on high; beat softened butter for 1-2 minutes.
- Add condensed milk, powdered sugar & beat for two more minutes to thicken or until it forms soft peaks.
- On low speed add milk, vanilla essence & beat for a minute.
- Add baking soda, baking powder & all purpose flour but do not over-mix.
- Gently fold in cashew nuts into the batter with the help of a spatula but do not overmix the batter.
- Fill greased or paper-lined muffin cups three-fourths full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Remove the pan from oven, let it cool at room temperature & serve.
Note: Cover the left over cupcakes with a plastic wrap or foil to prevent drying out & stays fresh for 2-3 days at normal room temperature.
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