Mini cinnamon tea cakes recipe

Name: Mini cinnamon tea cakes recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 175g butter, at room temperature, plus extra 40g, melted; 315g (1 1/2 cups) caster sugar, plus extra 2 tbsp; 185ml (3/4 cup) milk; 3 eggs; 8.80 gm vanilla extract; 1.25 gm ground cinnamon, plus extra 1.25 gm; 270g (1 3/4 cups) self-raising flour; 35g (1/4 cup) custard powder

4.8

(9)

www.taste.com.au

Your recipes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 18

Author : Liz Macri

mini dessert cake

Ingredients

Remove All · Remove Spices · Remove Staples

175 grams butter, at room temperature, plus extra 40 grams, melted315 grams (1 1/2 cups) caster sugar, plus extra 2 tbsp185 milliliters (3/4 cup) milk3 eggs8.80 gm vanilla extract1.25 gm ground cinnamon, plus extra 1.25 gm270 grams (1 3/4 cups) self-raising flour35 grams (1/4 cup) custard powder

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 180C/160C fan forced. Grease and flour 18 holes of two x 12-hole, 1/3 cup (80ml) muffin pans.

Step 2

Place the butter, sugar, milk, egg, vanilla, cinnamon, flour and custard powder in a large bowl. Use electric beaters on low speed to beat until combined. Continue beating, gradually, increasing the speed to high, for 5 minutes or until the mixture is pale and creamy.

Step 3

Divide mixture evenly among the prepared holes. Bake for 20-25 minutes or until a skewer inserted in the centre of a cake comes out clean. Stand in pan for 5 minutes before transferring to a wire rack.

Step 4

Meanwhile, combine the extra cinnamon and extra sugar in a bowl. Brush the hot cakes with the melted butter. Dip cakes into or sprinkle tops with cinnamon sugar.

Step 5

Serve the cakes warm or at room temperature.