Ginger Tea Cakes
If you don't have buttermilk, don't run out and get it just for this recipe. Instead, measure out one tablespoon of white vinegar, then add enough milk to make one cup. The original recipe had a lemon glaze on top, but I found it a bit too strong. A plain sugar glaze might work better.
Ginger Tea Cakes
1/2 cup + 2 tbsp flour
1/2 tsp baking powder
1 pinch salt
1/2 tsp ground ginger
1/2 cup + 2 tbsp sugar
7 tbsp unsalted butter, at room temperature
2 large eggs
1 large egg yolk
3 tbsp buttermilk
1 tbsp vanilla extract
Preheat the oven to 350. Grease a 24-cup mini muffin pan, or use paper liners. In a bowl, combine the flour, baking powder, salt, and ground ginger. Beat the sugar and butter at medium speed for 1 minute. Beat in the whole eggs and egg yolk at medium speed. Stir in the dry ingredients at low speed. Mix in the buttermilk and vanilla.
Add 1 tbsp batter to each muffin-pan cup. Bake 12 to 14 minutes, or until a toothpick inserted in the centers comes out clean. Let cool for 10 minutes, then remove from the pan and cool completely. Makes 24 cakes.
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5 comments:
I just love Tea Cakes. Your recipe looks very good.
Thank you for sharing.
oooooooooooooooooooo {wipes drool}
yum!
I would never have thought to make a ginger tea cake!
I agree that a lemon glaze might be a bit strong for this!
I am so going to try these tea cakes. I love gingerbread and this looks like a light version of it. Thanks for joining up with my Tuesday's Tasty Tidbits. I see you have several other blog parties....so I will check them out.
Hey, one more thing...can you add my blog link to your list---Tuesday's Tasty Tidbits? Thanks for stopping by and linking up.
Oh these look and sound so yummy! I might eat too many! But, I will definitely have to try them!
Thanks for linking up!
Dian
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