I’m almost embarrassed to be telling you what kind of cupcakes I made. I looked back on my previous posts and realized the last few have all been lemon flavoured.
Must be spring. Must be related to my hopes for some warm sunny weather and spring blossoms. I’m ready for it.
It seems to be taking its sweet time.
It really doesn’t matter what the flavour of icing is for these cupcakes, the cake is the real star here. This is a recipe for old-fashioned Hot Milk Cake. The texture is similar to a sponge cake, but not quite as dense and much more moist. Just as it sounds, it’s the addition of a hot milk mixture right at the end of the recipe that makes these so wonderful. I added a vanilla bean to the milk as it was heating. It gives it a little extra sweetness.
Can you see my cake looking on in the distance? It has a creamy lemon curd filling and just a swirl of lemon buttercream on top. I had enough batter for 20 cupcakes and a 6 inch cake.
I couldn’t resist the sugar dogwood for decoration. This cupcake here, is the one I have received the most emails and comments about. Ever. It’s just gorgeous. These are a smaller version of the dogwood that I purchased on-line. The simple addition of a blossom can take a little cake to a whole new level.
Wouldn’t these be gorgeous in a big beautiful bakery box for mom on Mother’s Day?
Hot Milk Cupcakes
*adapted from Taste of Home
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- one vanilla bean split and scraped
- 2-1/4 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- pinch of kosher salt
- 1-1/4 cups whole milk
- 10 tablespoons butter, room temperature, cubed
1. In a large bowl, beat eggs on high-speed for 5 minutes (don’t skimp on this step!) until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy and increased in volume. Beat in vanilla. Combine flour, salt and baking powder; gradually add to batter just until combined.
2. In a small saucepan, heat milk, vanilla bean, seeds and butter just until butter is melted and mixture begins to bubble slightly at the side of the pan. Remove vanilla bean. Gradually add milk to batter, a few tablespoons at a time; beat just until combined
3. Pour into greased and floured 6 inch pan and 20 lined muffin cups. You can also use a 9 x 13 pan. Bake at 350 degrees until cake springs back when touched. For the 6 inch pan approx 30 minutes, cupcakes approx 17 minutes and 9 x 13 pan approx 40 minutes.
4. Top with icing, berries and cream or dust lightly with powdered sugar. Enjoy.
These cupcakes are beautiful, did you used Swiss Meringue Buttercream for the icing ???
Hi Patricia- yes, it is SMBC.
These are beautiful, really! Thank you as always for sharing your work!!! What icing do you ise, can you give the recipe, it looks soft and easy to pipe which is not always an easy combination. Thanks.
Hi Tesei- I used my fav Swiss Meringue Buttercream- there are flavours and recipes under my Fondant and Icing section. It’s great for piping!
Thank you, your cupcakes always look “elegant” and appetizing!
You always make such beautiful desserts. Love the look of these cupcakes and love the recipe. Especially love that you added vanilla bean!
I simiply can not wait to try this delicious recipe. I love the dogwood flower!
These are adorable! YUM!
These look great! I love how you did the icing (:
These are so pretty! I can’t wait to try them!
Hello – how much is 10 tablespoons of butter, in terms of grams/ml?
can you share your recipe for lemon buttercream?
cancel that, I found it on another page! Going to try this tonight. hope mine come out half as nice as yours!!!
Hi Magdalena!
I just use my usual SMBC recipe (which can be found on pretty much every cupcake post lol). Then I add lemon curd to taste. Usually about 1/2 a cup. You can also use lemon pie filling. Renee
what piping tip do you use to create the ribbon look of your buttercream
Hello! I use a Wilton 1 M tip. Renee
Great shots of the cupcakes!
Lon
Hello! May I ask how long can the cupcakes last? Is there anyway to make the cupcakes less sweet and fluffier?
Jacelyn- these last a few days in a container at room temperature. I didn’t think these were super sweet at all.
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Hello.. Does pouring melted milk-butter after the flour combined with eggs and sugar make the cake dry? Cause it happened to me 😦
Alexandra- So sorry to hear that! I have had a lot of success with this cake, never a dry piece. Perhaps it was baked a smidge too long? Or maybe bake at a slightly lower temp? Don’t give up on this one! It’s a great cake!
Renee
Hey there, would love to try this out but it always turn out wrong whenever I tried to follow cup measurement.
Are u able to share the metric measurements instead?
Thanks in advance !! 😀
Thanks for your wonderful recipe, I made a trial batch of these for my sons forthcoming birthday party and they were fantastic! Fingers crossed they turn out as well for the party. I am in Australia and was relieved to find your recipe didn’t ask for cake flour as it is hard to find here. I have been trawling the internet for a white cake recipe for a cake to go on the top tier of the cupcake tower when I realised I can just use this recipe! Thanks again 🙂
Ps I used an online metric baking conversion chart to calculate everything into grams and the cupcakes were perfect.
That’s so great Cat! I’m glad it all worked out! I’m making some myself this week-end!
Renee
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Hi! I am planning to use this recipe to make 2 x 6 inch round cakes on Monday and Tuesday, icing with SMB on Friday for a party on Saturday. Will they freeze and defrost okay?
Thanks!
These freeze beautifully – wrap in Saran and foil, defrost and crumb coat when still slightly frozen. Let me know how it turns out!
This turned out perfectly! It froze and defrosted really well. I have been searching for a ‘go to’ vanilla cake for birthdays etc and this is by far the best I have come across! Thanks again 🙂
I’m happy to hear!! Thanks for telling me!!
Renee
hi
I’ve tried this cake the first 2 times it came out amazing and I loved it, recently it’s been coming out dense and heavy with holes and channels what am I doing wrong?
Hmm sorry to hear that! Maybe some over mixing? Or measured something wrong?
Renee
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When I made the cake it turned out very dense. Any idea what I could have done wrong?
Hi Lien,
Hmmm this definitely isn’t a dense cake? Did you add too much flour by accident? I’m really not sure!
Renee
Do you have a great buttercream frosting recipce? I need one badly!
Hi Myra! I pretty much only use Swiss Meringue frosting. The others are just too sweet for me. There are many versions/flavours of it on my blog!
Renee
well!!!!!!!!!!!!!!!!! its really good that you love buttercream frosting……………..
hot milk is really good
Yum! I made these the other day because I needed a recipe to use up the rest of the milk in my fridge and it was the best decision I could’ve made! They didn’t even last long enough to ice 🙂
I made those and it was kinda jellyish or i dont know how to discrip it and kind of smelly because the egg
Is my mistake pouring in the mix of milk while its hot ?
Hi Jay,
No you should be pouring in the hot milk mixture. Very slowly. I’m really not sure what happened there? I’m sorry to hear this!
Renee
Hi, can I use swans cake flour instead of the flour, salt and baking powder?
Hi Latonya
I’ve never used that so can’t say. I’m not familiar with it. If you use it, let me know how it turns out!
Renee