Cupcaked Madeleines

…or How I turned this French Classic into Buttery Cupcakes.

Just like in Proust’s à la Recherche du Temps Perdu, a bite into one of these treats remind me of growing up. Especially with a glass of warm honey milk for dunking!!!

These madeleines that I discovered in Alain Rayé’s La Régalade are just as delicious with a dollop of rosehip jelly, for a very special Goûter – except that I didn’t have any shell-shape moulds.

Ingredients for 12 cupcakes:

1½ cups unsalted butter

1 cup sugar

1¾ cups cake flour

1 teaspoon baking powder

4 whole eggs

3 tablespoons honey

½ cup milk

Lime or lemon zest

1. Melt and brown the butter in a heavy saucepan over medium high heat.
2. Remove from the heat and cool completely using a cold water bath.
3. Mix the sugar, flour, and baking powder in a bowl.
4. In a separate bowl, beat the eggs, milk, and honey.
5. Form a well into the solid ingredients.
6. Pour the egg mixture into the well and stir until smooth using a whisk.
7. Incorporate the cooled melted butter and the zest into the smooth dough.
8. Preheat the oven to 400 F.
9. Butter and flour the muffin tins.
10. Drop a heaping tablespoon of dough into the muffin tins.
11. Bake for 15-20 minutes until golden.
12. Cool on a rack - if you can resist!!!