Vanilla Hot Milk Cupcakes
This recipe comes from King Arthur Flour Bakers Companion: The All-Purpose Baking Cookbook.
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READY IN: 42mins
SERVES: 16
YIELD: 16 cupcakes
UNITS: US
INGREDIENTS
Nutrition- 3large eggs
- 1 1⁄2cups sugar
- 2teaspoons vanilla extract
- 3⁄4cup milk
- 1tablespoon butter
- 1 1⁄2cups cake flour
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon salt
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DIRECTIONS
- Preheat the oven to 325 degrees F.
- In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon.
- 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.
- 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.
- 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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