The hot milk cupcakes are small, soft pastries scented with butter and vanilla: perfect for breakfast in a cappuccino, ideal for an afternoon tea, or delicious as a dessert with a scoop of ice cream, whipped cream, or Greek yogurt, or with an after-meal coffee. The hot milk cupcakes are prepared in a few minutes, the only care needed is to beat the eggs well with the sugar and pour in the hot milk slowly while continuing to beat with the mixer: you’ll be amazed at how soft and spongy they are! Try them!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 16 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 6 oz sugar
- 1 1/3 cups flour
- 2 tsp baking powder
- 1/2 cup milk
- 4 tbsp butter
- 1 tsp vanilla extract
Tools
- 1 Saucepan
- 1 KitchenAid Artisan Mixer
- 16 Aluminum Muffin Cups
- 1 Cake Tester
- 1 Cooling Rack
Steps
In a saucepan, heat the milk with butter pieces and vanilla to just below boiling. In the bowl of a stand mixer, work the eggs with sugar until they are light and fluffy—about 5 minutes. Add the sifted flour with the baking powder. Then, with the mixer running, slowly add the hot milk. Distribute the mixture into greased and floured muffin cups (this time I used disposable aluminum ones with a dome shape) and bake in a preheated oven at 350°F for 20/25 minutes. Before removing the pastries from the oven, check with a skewer that they are cooked. Let them cool on a rack and, if desired, sprinkle with powdered sugar before serving.
