Why did my eggless cup cake prepared with condensed milk get charred in a convection microwave? We have prepared the eggless cupcake with condensed milk. We have used convection mode in microwave.
Preheated to 200C and then baked the cake for 10 mins. It started off nicely, but at 10th min, we got the charred cake.
What could be the problem with this?
It's probably best to make this cake in an actual oven (even if the recipe specified a microwave oven) as the heat will be more even. Anyway, ovens can be remarkably inaccurate in temperature so perhaps although you set your oven at 200 C it may have been actually at 225 C say. The batter may have also been quite thick and so have a higher tendency to burn unlike a thinner, wetter batter, if you pair this with the inaccuracy of the oven temperature then it's not surprising that it burnt.

Hope this helps for next time!