Mini Cinnamon Tea Cakes Recipe

Mini Cinnamon Tea Cakes are delightful, small-sized cakes flavored with warm cinnamon, making them a perfect treat for tea time or as a sweet snack. They are soft, moist, and often topped with a sweet glaze or dusted with powdered sugar for extra sweetness.

Mini Cinnamon Tea Cakes Recipe

Ingredients

For the Cakes:

• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) buttermilk (or regular milk with 1 tsp vinegar or lemon juice added)

For the Cinnamon Sugar Topping:

• ¼ cup (50g) granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons (30g) unsalted butter, melted

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.

2. Prepare the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. Cream the Butter and Sugar:

• In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.

4. Add Eggs and Vanilla:

• Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.

5. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.

6. Fill the Muffin Tin:

• Fill each mini muffin cup about two-thirds full with the batter.

7. Bake:

• Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

8. Prepare Cinnamon Sugar Topping:

• While the cakes are baking, combine sugar and cinnamon in a small bowl. Set aside.

9. Cool and Coat:

• Once the cakes are done, remove them from the oven and let them cool for a few minutes. Brush the tops with melted butter and sprinkle generously with the cinnamon sugar mixture.

10. Serve:

• Allow the cakes to cool completely on a wire rack before serving. Enjoy them warm or at room temperature with your favorite tea or coffee!

Tips:

• Additions: For an extra touch, you can add chopped nuts or raisins to the batter.
• Storage: Store any leftover cakes in an airtight container at room temperature for up to 3 days.

These Mini Cinnamon Tea Cakes are sure to be a hit at your next gathering or as a sweet treat throughout the week! Enjoy!