Mini Maple Syrup Buttermilk Cakes
Rich with Buttermilk and brushed with maple syrup, these moist little bites are the perfect “sweet thing” for fall. Give them a try!
Sparkle! Sparkle! XX-gwyn
⅓ cup buttermilk
1½ teaspoons pure vanilla extract
2/3 cup unsalted butter
2/3 cup sugar
3 large eggs
1¼ cups all-purpose flour
1¼ tsp. baking powder
1/8 teaspoon salt
pure maple syrup
Note: I used an autumn form pan to bake these in that I piked up at a local discount store. They are everywhere this time of year. A mini muffin pan would work just as well with the same bake time.
Preheat oven to 350°F. Grease and flour the pan. In a small bowl, stir together milk and vanilla extract. Set aside.
Using a medium bowl, whisk the AP flour, the baking powder, and the salt. Set aside.
With a hand mixer, combine the butter and sugar on medium-high speed until light and fluffy. Add the eggs and beat until just mixed.
Reduce the mixer speed to low. Rotating between the milk mixture and the flour mixture, add remaining ingredients a little at a time until blended well.
Spoon the batter into the pan filling each cavity 3/4 full. Give the pan a gently tap on the counter to settle the batter into the cavities and remove air pockets.
Bake 17 to 20 minutes.
Remove the Mini Maple Syrup Buttermilk Cakes onto a cooking rack and cool completely.
Brush each Mini Maple Syrup Buttermilk Cake with Maple Syrup. Let them set for 5 minutes and give them a second coating.
On the form pan packaging, they had the cakes they made with their recipe sitting on a bed of pecans. I did the same. VERY FALL ‘ESK! LOVE IT!
CREDITS//AUTHOR, CREATOR, AND PHOTOGRAPHY: GWYN @SPARKLINGCHARM.COM.