Tea cakes – those simple, melt-in-your-mouth delights – are perfect for an afternoon tea, a casual get-together, or even just a quiet moment with a cuppa. This recipe focuses on simplicity and ease, ensuring delicious results even for beginner bakers. Let's dive into creating these irresistible treats!
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. This prevents sticking and makes cleanup a breeze.
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Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, leading to a light and fluffy cake.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but can be achieved with vigorous hand mixing. The goal is to incorporate air for a tender crumb.
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Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix! Overmixing develops gluten, resulting in tough tea cakes.
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Fill Muffin Cups: Fill each muffin cup about ¾ full. This allows for rising without overflowing.
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on them.
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Cool & Enjoy: Let the tea cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cool, enjoy them with your favorite beverage!
Frequently Asked Questions (FAQs)
This section addresses common questions regarding tea cake baking, ensuring a smoother and more successful baking experience.
Can I use different types of flour?
While all-purpose flour works best in this recipe, you can experiment with cake flour for an even more tender crumb. Keep in mind that cake flour has a lower protein content, so the texture might be slightly different.
What if I don't have an electric mixer?
You can certainly make these tea cakes without an electric mixer. It will just require more elbow grease! Make sure your butter is very soft and cream it with the sugar using a wooden spoon or spatula until light and fluffy. This may take some time.
How can I store leftover tea cakes?
Store leftover tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them.
Can I add fruit or chocolate chips to the batter?
Absolutely! Feel free to add ½ to 1 cup of your favorite mix-ins, such as blueberries, chocolate chips, or chopped nuts. Just remember to gently fold them into the batter to avoid overmixing.
What makes these tea cakes "easy"?
The simplicity of the ingredients and the straightforward instructions make this recipe easy to follow, even for beginner bakers. There's no complicated creaming or folding techniques, ensuring a quick and delicious result.
This easy tea cakes recipe provides a delicious and straightforward way to enjoy this classic treat. Experiment with variations and enjoy the process! Remember to adjust baking times based on your oven and desired level of doneness. Happy baking!
