Buttery little cakes

Name: Buttery little cakes
Cuisine: British
Ingredients: 1 cup butter, room temperature; 1 1/4 cup powdered sugar; 3 eggs; 1 tsp. vanilla essence; 1 1/4 cup all-purpose flour; 1/2 tsp. baking powder; 3 tbsp. milk

Sarvat Hanif @sarvathanif

Canada

Butter cake recipe is rich and delicious. And these classics are even sweeter in small versions.
These minis are extremely rich, buttery, moist, soft and fluffy. This easy recipe yields sweet and buttery cakes with simple ingredients!

These classic tea cakes are ideal for morning tea, afternoon tea or snack. They are best served plain. You can frost it, if you like. You can also add soft fruit, such as blueberries or strawberries.
Cakes can be wrapped in plastic and stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to a month.

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Sarvat Hanif @sarvathanif

Saved

Ingredients

1 cupbutter, room temperature
1 1/4 cuppowdered sugar
3eggs
1 tsp.vanilla essence
1 1/4 cupall-purpose flour
1/2 tsp.baking powder
3 tbsp.milk

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Steps

1

Preheat oven to 350 F for 10 minutes.
2

Brush mini cake moulds or loaf tin with butter.
3

In a large mixing bowl, cream room butter till fluffy.
4

Add sugar in two batches and beat on high speed for about 5 minutes until very light and fluffy.
5

With the speed on medium, add in eggs, one at a time while beating after each addition.
6

Add vanilla and again beat it for 30 seconds or until everything is well blended.
7

Mix flour, baking powder and then add to the batter in 2 batches. Fold it lightly.
8

Add milk also to adjust texture and consistency.
9

Pour the batter into prepared mini mould cake tins or a loaf pan and smoothen the top with the help of a spatula. Tap it lightly on a counter to release any air bubbles.
10

Bake for 55 to 60 minutes or till toothpick inserted in centre comes out clean.
11

Let the cake cool down for 10 to 15 minutes before demolding it. serve it plain with a cup of tea.