Mini Vanilla Tea Cakes Recipe

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Mini Vanilla Tea Cakes
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Ingredients
14
Count
Nutrition
1666
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Cakes:.
  2. Have all the ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 350°F Grease the wells of the mini tea cake pan and dust with flour. Tap out excess.
  3. To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer beat the butter on medium speed until creamy and smooth, about 30 seconds.
  5. Add the granulated sugar and beat until light and fluffy, about 5 minutes, occasionally stopping to scrape down the sides of the bowl.
  6. Add the eggs a little at a time, beating well after each addition. Beat in vanilla, about 1 minute.
  7. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
  8. Spoon 2 teaspoons of the batter into each well of the prepared pan. Tap the pan on the counter top to eliminate any air bubbles.
  9. Bake just until cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
  10. Meanwhile, wash and dry the pan, grease and flour the wells, and repeat with the remaining batter.
  11. If desired, using a serrated knife, cut the cakes horizontally. Spoon 1/4 teaspoons of jam on the bottom half of each cake, then cover with the top half.
  12. Glaze:.
  13. To make the glaze, in a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring, one small drop at a time, until the desired color is reached.
  14. Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the counter top to remove excess glaze.
  15. Let the glaze dry completely, about 1 hour, before serving.
  16. Variations:.
  17. Lemon - make the cake batter as directed above, adding 1 1/2 teaspoons lemon extract along with the vanilla. For the glaze, substitute 4 teaspoons lemon extract for the vanilla.
  18. Almond - Make the cake batter as directed above, adding 3/4 teaspoons almond extract along with the vanilla. For the glaze, substitute 1/2 teaspoons almond extract for the vanilla.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1665.78 Kcal (6974 kJ)
Calories from fat 153.96 Kcal
% Daily Value*
Total Fat 17.11g 26%
Cholesterol 95.94mg 32%
Sodium 176.23mg 7%
Potassium 223.32mg 5%
Total Carbs 376.09g 125%
Sugars 340.6g 1362%
Dietary Fiber 0.87g 3%
Protein 7.96g 16%
Vitamin A 0.2mg 6%
Iron 2.5mg 14%
Calcium 87.9mg 9%
Amount Per 100 g
Calories 347.82 Kcal (1456 kJ)
Calories from fat 32.15 Kcal
% Daily Value*
Total Fat 3.57g 26%
Cholesterol 20.03mg 32%
Sodium 36.8mg 7%
Potassium 46.63mg 5%
Total Carbs 78.53g 125%
Sugars 71.12g 1362%
Dietary Fiber 0.18g 3%
Protein 1.66g 16%
Iron 0.5mg 14%
Calcium 18.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.6
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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