RESERVED - TEA FOR TWO INCLUDING SCRUMPTIOUS MINI LAVENDER TEA CAKES
Cuisine: Mini Lavender Tea Cakes
Adapted by Williams-Sonoma Mini Vanilla Tea Cakes
Ingredients
  • 1⅓ cups flour
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • 8 Tbsp. (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 2 eggs, lightly beaten
  • 1½ tsp. lavender extract
  • ⅓ cup milk
Instructions
  1. Hae all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350 degrees. Grease wells of the Mini Tea Cake Pan and dust with flour; tap out excess flour.
  2. To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the lavender, about 1 minute.
  4. Reduce the 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 just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
  5. Spoon 2 tsp. of the batter into each well of the prepared pan. Tap the pan on the countertop to eliminate any air bubbles.
  6. Bake just until the 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.
Recipe by Design by Occasion at https://designbyoccasion.com/reserved-tea-for-two-including-delightful-mini-lavender-tea-cakes/