Sweetened condensed milk cupcakes: lessons learned

casaveneracion.com condensed-milk-cupcakes

When Sam asked me to bake something for dessert last night, I begged off. Alex chimed in, they really wanted something sweet, but I spent a long time preparing lunch (two sets — vegetarian and non-vegetarian), and I was exhausted physically and mentally. I told them that I only had enough reserve energy to prepare dinner.

Their response surprised me. They said we could have sandwiches for dinner which Sam volunteered to make if I would relent and bake something. Not a bad deal — so long as it was a simple baking project.

Sam proceeded to her computer, went straight to Pinterest, asked me to go online and, over chat, she started sending me links of recipes I could bake. The options she gave me all looked delicious, we didn’t have the ingredients for many of them (we’re out of baking chocolate) and some required too much work. But there was one recipe that looked both simple and delicious — sweetened condensed milk cake. I chose that one but baked cupcakes instead.

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I know — they look scrumptious. For those who like heavy and firmly packed cakes, it’s a dream. But we prefer soft, fluffy and airy cakes. In fact, Alex only likes chiffon cakes. So, the sweetened condensed milk cupcakes weren’t exactly what we hoped they would be.

First lesson learned: no more sweetened condensed milk cakes. Or cupcakes.

casaveneracion.com heart-shaped-silicone-baking-cups

Second lesson learned: Okay, this is really the more important lesson. Because I wanted variety, I baked some cupcakes plain, some with toasted walnuts and the rest with toasted walnuts and toasted coconut flakes. The ones with walnuts and coconut flakes were the best. Next time, I will bake cupcakes using the tried-and-tested butter cake recipe that I have been using, and add toasted walnuts and coconut flakes. That should be a blast.


  1. Tere says

    Hi Ms. Connie! About the “physically and mentally exhausted after a long time in the kitchen preparing for lunch and having to reserve enough energy for preparing dinner”I cook for my six kids everyday for almost 3 to 5 times everyday without househelp.And I also feel that way sometimes or most of the time. I thought ako lang ang ganun..Hehehe.. So sometimes I have to think of mga madaling lutuin na lang pag dinner. Your blog is my saviour whenever I have to do that. I really thank you for sharing those dishes that are so easy to prepare but are still delicious. You even share every secret that you have in your dishes.
    By the way I prepared the very easy Parmesan chicken or chicken parmesan for lunch today and paired it with your recipe of coleslaw.It’s so easy to prepare that’s why I still have time here to browse your other must try recipes while waiting for my kids to come from school and taste our lunch. But I’m sure they will love it because your recipes are so trusted.:-)
    Wag po sana kayo magsawa mag-share lalo na ng secrets in cooking.:-) Thanks and God bless!

    • says

      We’ve been without househelp for almost two years now and, yes, cooking can be exhausting too. When it’s experimental (mostly, cooking for myself), it’s relaxing. But when there’s a timetable, oh, what a killer.

  2. natzsm says

    It has been years since I first saw you use silicon pans and reviewing your blog, these heart shaped ones first made their appearance way back in 2008 and after almost five years are still in pristine condition. These though were purchased from Living Well and did not come cheap.

    I am curious about those silicon pans which you purchased at the 88 peso store. How are the cheaper silicon pans doing?

    (The ones I purchased a few years back discolored after I baked a chocolate based muffin so I went back to using aluminum pans and yes, going back to greasing and/or lining with baking paper/foil)