Mini Butter Cakes

Please Share This Page:


Butter cakes are rich and moist cakes which are said to have originated from the English pound cakes. They are traditionally made using a creaming method, in which the butter and sugar are whipped together to incorporate air into the batter. Eggs are then added gradually, followed by alternating portions of wet and dry ingredients.

Today we are showing you how to make lemon flavored mini butter cakes. The sweetness is nicely balanced with the tart of the lemon. So if you have been thinking of what to serve your friends coming over for tea, then we have your back. Serve them these incredibly rich, marvelously moist, and super buttery mini cakes. You may even wrap them individually for your friends to take home.

Ingredients:

• 170 grams of softened unsalted butter
• 170 grams of fine sugar
• 2 large eggs
• 2 egg yolks
• 1 tbsp lemon juice
• ½ tsp vanilla essence
• 180 grams of plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 35 grams of milk

Instructions:

This recipe takes about 35 minutes to make. Serves 4 mini cakes.

In a large mixing bowl, cream butter until smooth.
Add sugar and continue whisking until smooth.
Add half of the eggs and whisk for about 30 seconds.
Add the remaining eggs and whisk for another 30 seconds.
Pour in lemon juice and vanilla and whisk for 30 seconds.
Add half of the flour and whisk until the mixture is smooth.
Pour in milk and whisk until the milk had incorporated into the batter.
Add the rest of the flour and fold the batter using a spatula just until everything is well combined.
Grease a mini loaf or brownie pan with melted butter.
Pour batter into the pan filling just half of each mold as the cake will rise while baking.
Bake in the oven at 180°C for 20 minutes.
Take the pan out from the oven.
Immediately brush the top of each cake with apricot glaze to keep the moisture.

Ideas And Tips:





• If you do not want any added butter, you may line the brownie pan with parchment paper to prevent the cake from sticking to the pan.

• Wrap the cakes in plastic wrap or put them in a sealed container to keep them soft and moist.

• You may also drizzle lemon icing on top of the cake. To make lemon icing, mix ¾ cup of confectioner’s sugar with 1 tbsp of water in a bowl until smooth.

Mini Butter Cakes
images – https://www.youtube.com/watch?v=RqSs6UHGXzM



Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)


--> Get The Free Cookbook <--




  1. Famous Chef Sheds 60lbs Researching New Paleo Recipes: Get The Cookbook FREE Here
  2. #1 muscle that eliminates joint and back pain, anxiety and looking fat
  3. [PROOF] Reverse Diabetes with a “Pancreas Jumpstart”
  4. 7 odd foods that KILL your abdominal fat (surprising fat-fighters)
  5. Here's What Happens When You "Unlock Your Hip Flexors"
  6. The #1 WORST food that CAUSES Faster Aging  (beware -- Are you eating this?)


Shed Your Excess 5-7 Pounds Overnight

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS



Please Share This Page:



No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment