Mankeke or cupcakes filled with dulce de leche - Pilar Hernández's Chilean Kitchen
Remember Mankeke? The traditional version is filled with dulce de leche, and the American version is filled with Nutella. Both are delicious! The cake is so soft. They were my favorite snack. I froze the rest of the Mankekes and took them to a barbecue with some Chileans.
Ingredients · Servings 24
- 3 eggs
- 250 grams of granulated sugar
- 250 ml of milk
- 250 ml of vegetable oil
- 1 teaspoon of vanilla extract
- 375 grams of flour without baking powder
- 2 teaspoons of baking powder
- pinch of salt
- 1 jar of dulce de leche (I use La Lechera brand jars) or Nutella
Method · PT-497396H57M46S
- Preheat oven to 1400F or 200C.
- Prepare a cupcake tin, cover with paper cups.
- Using a mixer, beat the eggs and sugar until frothy, about 5 minutes at high speed.
- In a jar, mix the milk, oil, and vanilla.
- In a medium bowl mix and sift the flour, baking powder and salt.
- With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk and oil mixture, another 1/3 of the flour mixture, the rest of the milk, and finally the flour mixture. Beat until fully incorporated.
- Place a generous spoonful of batter into each paper cup. Place a teaspoon of dulce de leche in the center and cover with more batter, filling the cups 2/3 full, no more. Sprinkle lightly with granulated sugar.
- Bake for 15-18 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes on the tray, then remove and let cool completely on a wire rack.
- Repeat with the rest of the dough.
- Serve chilled the same day or freeze until ready to serve.
Description
A delicious little cake.
Place a generous spoonful of batter into each paper cup. Place a teaspoon of dulce de leche in the center and cover with more batter; the cups should be two-thirds full, no more. Sprinkle lightly with granulated sugar.
