butter cake-muffins

cute little butter muffins using my favourite ikea DRÖMMAR pan – very tasty and fluffy ones too. I really like baking in muffin tins, and these ones have high straight sides which encourage good rising and brown sides – especially welcome in my family (my parents fight over who gets the corner of cakes for maximum browned-cake-area). I’ve made goodness-only-knows-how many butter cakes now, and I’ve started to lose track of them all – but these ones are very good, fragrantly buttery and fluffy cakes.

I think I might possibly prefer the fine crumb on this recipe, which I think also carries a stronger smell of butter, but these ones are a good balance of egginess and butteriness, and not oily at all. a good recipe!

butter cake-muffins (adapted from the little teochew)

97g all-purpose flour
0.75 tsp baking powder
0.25 tsp salt
85g butter
100g castor sugar
1 egg
0.75 tsp vanilla
6 tbsp milk
splash of orange juice

    1. preheat the oven to 190C.
    2. whisk the flour, baking powder and salt together. cream the butter and sugar together until fluffy, about 2 minutes. beat in the vanilla, orange juice and egg.
    3. add the flour in three batches, alternating with the milk, folding in thoroughly. beat the batter for 10 seconds until smooth.
    4. distribute amongst the muffin indentations or in a 6″ cake pan and bake until a tester in the centre comes out clean – it will not darken very much on top, and mine were just about golden when I took them out (probably because the muffin pan cooks quicker than a round cake pan!)
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