Preheat the oven to 350°F (177°C). Using a pastry brush, brush the cups of a 24-count mini muffin pan with the 2 Tablespoons of browned butter. This recipe yields 30-36 tea cakes, so grease a 2nd pan or bake the batter in batches. If using mini muffin liners, brush the liners with the brown butter.. Try your hand at one (or several) of these beautiful mini-cakes, from fairy cakes to madeleines, and brighten up your afternoon tea. Black Forest Gateau Cupcakes with Morello Jam Filling. Bake. Lorraine Pascale. Meringue-Topped Cupcakes with Lemon & Raspberry Filling. Bake.
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Recipe Afternoon Tea Loaves
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Preheat oven to 325°. Spray a 15¼×10¼-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray again. In a large mixing bowl, combine flour, castor sugar, butter, eggs, and 1¼ teaspoon vanilla extract. Beat at high speed with a mixer until ingredients are well incorporated, approximately 5 minutes.. Preheat oven to 350 degrees F or 176 C. In medium bowl combine dry ingredients (flour, baking powder and salt) Set aside. In a large bowl, cream sugar and butter on medium - high speed until well combined. You can use a hand mixer or make in the bowl of an electric mixer / stand mixer fitted with the paddle attachment.
