Adapted from the Momofuku Milk Bar Cookbook
Tips & Addendums
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- The recipe for Cereal Milk makes more than what's needed for the cupcakes. Simply cut the recipe in half if you're looking to avoid excess.
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- If you're pressed for time, you can skip toasting the cornflakes in the oven, but toasting the cornflakes before steeping them deepens the flavor of the milk. Taste your cereal milk after you make it. If you want it a little sweeter, add a little more brown sugar (but it was plenty sweet for me!). If you want a more mellow cereal milk, add a splash of fresh milk and a pinch of salt. The cereal milk's flavor will affect how salty/sweet your cupcakes will be.
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- All spoon measurements are level and unsifted, unless otherwise specified. To level the ingredients, take the back of a knife and run it across the top of the measuring cup until the excess ingredients are scraped off.
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- After adding the milk and eggs to the flour mixture, don't overbeat as this will overwork the flour and make the cake dense -- simply beat until the milk and eggs have just been incorporated.
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- I like to use a 1 tablespoon-sized cookie scoop to divide the cupcake batter evenly between cupcake cases. For this recipe, I put 2 tablespoons of cupcake batter in each case.
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- Do not open your oven until at least the minimum time recommended has passed. Too much cold air coming from a frequently opened oven door causes irregular oven temperatures, which then affect the baking process.
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- Specifically for the Cereal Milk Frosting: the longer you beat the frosting, the fluffier and lighter it becomes. I recommend a beating time minimum of at least 5 minutes.
- Frost your cupcakes immediately after you have made the frosting. If you let the frosting sit out too long, it will start to crust and you will have a hard time frosting your cupcakes. However, make sure your cupcakes are cooled completely before frosting, or they will get soggy.