Hot Milk Vanilla Bean Cupcakes (this recipe makes 6 cupcakes)
This recipe is a remake of the original Hot Milk cake by Miette Bakery in San Francisco.
- 1 1/3 cups all-purpose flour (I mix in some whey protein powder sometimes)
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter (soft at room temp)
- 1/2 whole milk (soy will work too or if you want a nuttier flavour, I use almond milk)
- 1 1/4 cup organic coconut sugar or 1 cup organic cane sugar.
- 3 large eggs
- 1/4 – 1/2 pod of vanilla bean (or 1/2 tsp vanilla extract)
*you’re going to need 3 separate bowls and a double boiler (or bain-marie) for this. If you don’t have a bain-marie, you can do as i did and put a medium size glass bowl over a small pot of boiling water.
*The ingredients of this cake can be played around with, which I have.
I’ve added some protein powder to replace 2/3rd of the flour, and added
nuts into the batter for extra protein. If you decide to do this, you will
need to increase your liquid by 1/3rd.
The secret of this cake is all in the preparation.
1. Heat the oven at 350°F
2. soft flour, baking powder and salt in a bowl
3. in a saucepan over medium-low heat, combine the butter and milk and heat, stirring occasionally, until butter is melted (3-4 minutes). You can alternatively use a microwave on high heat at 10 second intervals – stirring as you go. pour milk mixture in large bowl set aside and let cool to slightly above room temperature; 80-85°F. You want the milk and butter to remain incorporated so continue to mix 0ccasionally and vigorously.
4. on top of double boiler or in a bowl for a bain-marie, whisk together the sugar, eggs and vanilla. Fit the top of the pan or bowl over simmering water (heat will slowly melt the sugar crystals. This method allows more control on timing while you whisk). Stir just until the sugar crystals dissolve and the thermometer reads 110°F. Pour the egg mixture through a mesh sieve into a bowl. Mix the ingredients together with whisk attachment on high speed until the mixture is light and fluffy and has cooled to slightly above room temperature.
**batter becomes a little more stable as the mixture cools; this is the most important factor in creating the structure of the cake**
5. add the sifted dry ingredients into the bowl and mix on low until just incorporated. Batter should be smooth. Check the milk mixture to make sure it is fully cooled, then slowly pour it into the batter, whisking on low speed. Once the batter is well blended and smooth, stop the mixer and scrape the side of the bowl again. fold by hand a few times with the spatula. Divide the batter. I use an ice cream scoop for this. so much easier. Bake the cupcakes for approx. 15-20 minutes or until the cake is golden brown and the center comes out clean.
6. transfer to wire racks and let cool. Once the cupcakes are fully cooled you can put the cupcakes in a tray and wrap the tray with saran wrap at put it in the fridge. You can store the cupcakes in the freezer properly sealed for up to two months.
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