Japanese Milky Madeleines - My Maiden Madeleines Bake

Recently i finally purchased Okashi Sweet Treats Made With Love upon flipping through this book this japanese milky madeleines caught my eyes, i had never baked madeleines before as i did not have the baking moulds so i always skipped baking madelelines but these were baked in paper cups and they looked so pretty i couldn't resist baking them. The results extremely fragrant and delicious give it a try will ya?

My tops came popping out but the pictures in the book were flat lol but its ok they are still pretty anyway!

Japanese Milky Madelelines
(adapted from Okashi Sweet Treats Made With Love by Keiko Ishida with slight modifications)

Ingredients
120g cake flour
20g rice flour or corn flour
15g soy milk powder
1/2 tsp baking powder
15g honey
1 tbsp hot water
100g unsalted butter
50g double (heavy) cream
1 tsp vanilla extract
140g eggs
pinch of salt
150g caster sugar

Method

1. Preheat oven to 170 degrees celcius. Sift together flours,soy milk powder and baking powder. Combine honey and hot water is a small bowl.
2. Place butter, cream and vanilla extract in a bowl and heat over a double boiler until butter is melted. Set aside.
3. In another bowl, beat eggs and salt with a whisk. Add sugar, place the bowl over a double boiler and mix well.
4. When egg mixture is warm, use an electric mixer to beat on high speed until light and fluffy. Reduce speed to medium and continue beating for about 1 min. Add in honey and mix well.
5. Gently fold in flour mixture with a spatula. Add cream and butter mixture and fold until just incorporated.
6. Pipe or spoon batter into prepared baking cups. Bake for 25mins or until madelelines are light golden in color. Cool on a wire rack.
7. Store madelelines in an airtight container at room temperature for up to 5 days, or up to 1 month in the freezer.
8. Enjoy! I certainly did!