Easy mini cinnamon tea cakes
Method
Ingredients · Servings 12
- 60 gram butter, chopped, at room temperature
- 2/3 cup caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup self-raising flour, sifted
- 1/3 cup milk
- Topping
- 10 gram butter, melted
- 1 tablespoon caster sugar
- 1 teaspoon ground cinnamon
Method · 25 min
- Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan.
- In a bowl, cream butter and sugar together, until pale. Beat in egg and vanilla well.
- Fold in flour alternately with milk, until combined. Spoon mixture evenly into recesses.
- Bake 12-15 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
- To make topping, while cakes are still hot, brush top with extra butter; sprinkle with combined sugar and cinnamon.
- Serve teacakes warm or cooled.
Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan.
In a bowl, cream butter and sugar together, until pale. Beat in egg and vanilla well.
Fold in flour alternately with milk, until combined. Spoon mixture evenly into recesses.
Bake 12-15 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
To make topping, while cakes are still hot, brush top with extra butter; sprinkle with combined sugar and cinnamon.
Serve teacakes warm or cooled.
Mini cinnamon tea cake tips
To make a light, fluffy teacake, it is important to cream the butter and sugar thoroughly, until mixture is as light and white as possible.
