Components
- One-third cup of milk candy (tea).
- One egg
- 25 grams of butter
- 2 tablespoons of granulated sugar
- 1 tablespoon of wheat flour
- A small amount of salt, about a pinch
- Use butter and wheat flour to grease and dust the bowl.
- confectioners’ sugar for sprinkling, to taste
Setup phase
- Heat the oven to 200 °C (moderate heat). Grease two individual ramekins, tea cups, or a single ovenproof dish with a capacity of 400 ml using butter. Dust with flour, tilt to coat evenly, and tap out any excess flour. (You can apply a bit more if needed.)
- Place the butter in an ordinary bowl and heat it in the microwave in 30-second intervals until melted. Then, add the milk candy and sugar, stirring thoroughly until the mixture is smooth.
- Incorporate the egg into the milk candy mixture—crack the egg separately to avoid ruining the recipe if it’s bad. Add a pinch of salt and sifted flour, then mix everything together.
- Spoon the cupcake batter into the prepared molds, place them on a baking tray for convenience, and bake for approximately 15 minutes. If using a single baking dish, allow about 20 minutes. Watch for the right moment: the cupcake should rise and may crack in the middle but should not be fully baked. To test, insert a toothpick: it should come out clean around the edges but moist in the center. Those experienced in the kitchen can gently shake the pan to feel if the edges are set while the center still moves. If baked too long, the cupcake will cook through completely and lose its syrupy interior. Be mindful of these signs, as oven temperatures vary and baking times may differ.
- Take out of the oven and, if desired, dust with powdered sugar or cocoa powder. Serve right away.
Purchase only what is necessary
Store
Ramequin measuring 8 x 8 x 3.5 cm, Mondoceram.
Collection of stainless steel bowls, Euro Inox
Tramontina Rare Roast Aluminum
Versatile Dish Set, Vibrant, Acervo Panelinha
