Vanilla Hot Milk Cupcakes |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This recipe comes from King Arthur Flour Bakers Companion: The All-Purpose Baking Cookbook. Ingredients:
3 large eggs |
1 1/2 cups sugar |
2 teaspoons vanilla extract |
3/4 cup milk |
1 tablespoon butter |
1 1/2 cups cake flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat the oven to 325 degrees F.
2. In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon.
3. While you’re beating the eggs and sugar, heat the milk and butter in a small saucepan to just simmering. Add the hot milk to the egg mixture in a slow, steady stream as you continue beating.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring just until they’re combined.
5. Pour the batter into a 12-cup muffin pan. Bake for 32 minutes or until the cupcakes are a deep golden brown. Serve as-is, frosted, or topped with fruit.
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