Mini Cinnamon Tea Cakes Recipe

These light and fluffy cakes dipped in sugar and cinnamon are just perfect with a cuppa. Serve with pure cream, double cream, warmed custard or vanilla yoghurt.

The ingredient of Mini Cinnamon Tea Cakes Recipe

• 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
• 2 tsp vanilla extract
• 1 2 tsp ground cinnamon plus extra 1 tsp
• 270g 1 3 4 cups self raising flour
• 270g 1 3 4 cups self raising flour

The Instruction of mini cinnamon tea cakes recipe

• preheat oven to 180c 160c fan forced grease and flour 18 holes of two x 12 hole 1 3 cup 80ml muffin pans
• 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
• 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
• 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
• serve the cakes warm or at room temperature

Nutritions of Mini Cinnamon Tea Cakes Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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