Description
These Valentine’s Day Tea Cakes are light, fluffy, and infused with almond and vanilla extracts, making them a delightful treat for your loved ones.
Ingredients
Units
Scale
- 2 1/4 cups (540 ml) flour
- 3 tsp baking powder
- 1 tsp salt
- 1 1/4 cups (300 ml) sugar
- 1/2 cup (120 ml) melted butter
- 1 cup (240 ml) milk
- 2 eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the melted butter, milk, and eggs. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Add the almond and vanilla extracts, and mix until the batter is smooth.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a festive touch, consider decorating the cooled tea cakes with pink or red icing and heart-shaped sprinkles.
- Store the cakes in an airtight container at room temperature for up to 3 days.
- If you prefer a stronger almond flavor, you can increase the almond extract to 1 1/2 teaspoons.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12
- Sodium: 180
- Fat: 8
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 35