Description
You would not expect such tender cupcakes to come from such a simple warm milk batter, but they truly do. These Hot Milk Heart Sponge Cakes are a sweet surprise for anyone who loves soft, vanilla-flavored bakes.
Ingredients
Units
Scale
- 4 large eggs
- 1 1/4 cups castor sugar
- 2 cups cake flour
- 3 tsp baking powder
- A pinch of salt
- 1/4 cup plus 3 tablespoons butter, room temperature
- 1 cup milk
- 1 tsp vanilla essence
Instructions
- Heat your oven to 1800C so it’s ready when your batter is.
- In a mixing bowl, beat the 4 eggs with 1¼ cups of caster sugar for about 3 minutes, until the mixture turns pale and thick.
- Sift together the 2 cups of cake flour, 3 teaspoons of baking powder, and a pinch of salt.
- Gently fold this into the egg mixture using a metal spoon. Try not to overmix.
- In a microwave-safe jug, warm the ¼ cup plus 3 tablespoons butter with the 1 cup milk until the butter melts. Don’t let it boil.
- Stir in the 1 teaspoon vanilla essence, then slowly pour this warm mixture into your batter.
- Fold it through until the texture looks smooth and loose.
- Spoon the batter into silicone cupcake molds or regular liners in a muffin tin. Silicone doesn’t need greasing, but paper liners do best when you don’t overfill them.
- Bake for 20 to 25 minutes. They should rise nicely and bounce back when lightly pressed.
- Let them sit in the pan for about 10 minutes before turning out, especially if you’re using silicone molds.
- Once cooled, you can decorate with buttercream or sprinkles.
Notes
Created, prepared, tried, and tested by Gail
