This month for instagram baking party I got inspired by my beautiful Grandma Merle and the memories she left me of cooking and family. Grandma made Hot Milk Cake for my dad and aunt around Christmas or was it Thanksgiving (? Eek I forget) every year and it became a tradition for me to make it as well. Since my Grandmas birthday would have been tomorrow I took inspiration from her hot milk cake and applied it to this recipe. I hope you enjoy!
Yields 12 cupcakes
Note - these cupcakes are heavy stick to your rib cakes, so don't worry if they aren't light and airy :)
4oz butter, salted
1 cup milk or heavy whipping cream
1-2 cups stevia or sweetener of choice (to taste)
2 cups almond meal
2 tablespoons coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons psyllium husk
1 cup shredded coconut
8 oz cream cheese
4 oz butter
1-2 cups sweetener of choice (to taste)
1/2 teaspoon vanilla
1/2 cup shredded coconut (optional)
Preheat oven to 350
In a small pan bring milk and butter to a scalding temperature (just before boiling, the edges may boil slightly)
In a separate bowl, while milk heats, whisk the egg yolks and egg until they become bright yellow and are fully combined.
In a separate bowl mix dry ingredients
Slowly pour the milk mixture into the eggs, whisking the whole time.
Combine the wet with the dry
Spoon into a lined cupcake pan
Bake for 20-25 min until they pass the toothpick test.
Allow to cool completely before frosting.
For the frosting
While the cupcakes bake, melt butter over medium heat until it begins to brown.
When ready, pour warm butter over cream cheese and using a mixer beat until fluffy
Add in vanilla and mix well
Slowly add in sweetener tasting as you go and stopping when you reach your desired sweetness.
Lastly, mix in shredded coconut
Chill for 10 minutes or so to allow for easy piping.