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
100g castor sugar
0.75 tsp vanilla
6 tbsp milk
splash of orange juice
- preheat the oven to 190C.
- 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.
- add the flour in three batches, alternating with the milk, folding in thoroughly. beat the batter for 10 seconds until smooth.
- 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!)