Whether you're dishing up a party feast or whipping up a lunchbox treat - these hot milk cupcakes will do the trick.
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12
45 min
Hot Milk Cupcakes
Strawberry Frosting
Method
- Preheat the oven to 190°C. Line a 12-hole muffin or cupcake pan with patty cases.
- In a large bowl, beat eggs on high speed for 5 minutes or until thick and pale. Gradually add sugar, beating until mixture is light and fluffy. Mix in vanilla.
- Combine flour and baking powder, then gradually add to batter, beating at low speed until smooth.
- In a small saucepan, heat milk and butter until just melted. Gradually add to batter, beating until just combined. Divide the mixture into the prepared pan and bake for 20 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.
- STRAWBERRY FROSTING. Beat butter until pale, then add the icing sugar in 2 or 3 increments, beating well after each addition. Beat until light and fluffy, adding a dash of milk if needed. Mix in the strawberry sundae syrup and a drop of food colouring. Transfer icing to a piping bag fitted with a star nozzle, then pipe rosettes onto the tops of each cupcake. Sprinkle with 100s and 1000s if desired.
Fresh Milk
a2 Milk™ by Anchor Blue™
a2 Milk™ brought to you by Anchor™ is a pure and natural dairy milk, that contains only the A2 type of beta-casein protein because it comes from specially selected cows that naturally produce only the A2 protein and no A1 protein.
- Cooking and baking
- Full body taste
Unit Sizes: 1L and 2L bottles
