I’m always looking for tiny bites, and these little things are a bit breakfast and a bit dessert, so they fit a number of different criteria.
They’re very eggy and come off almost French Toast-like, but are sweet enough to pass for a dessert as well.
INGREDIENTS
For The Cake
2 ¼ cups all-purpose flour
1/4 cup corn starch
1 1/4 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter room temperature
¼ cup vegetable oil
3 eggs room temperature, large
2 yolks
1 tbsp lemon extract
1 cup buttermilk
For The Glaze
1/2 cup orange juice
1/4 cup lemon juice
Orange and lemon zest from making the above
Poppy seeds, optional
METHOD
In a large bowl, combine all of the cake ingredients.
Beat on low speed for 30 seconds. Then beat on medium for 2 minutes.
Fill well-greased miniature muffin cups two-thirds full.
Bake at 350° until a toothpick inserted in the center comes out clean, 10-12 minutes.
Meanwhile, in a large bowl, combine confectioners’ sugar and juices until smooth.
Cool cakes for only about 2 minutes; you want them warm.
Zest the oranges and lemons and set zest aside.
Remove the muffins from the pan and immediately dip cakes into glaze, coating well.
Let them sit for 30 seconds and turn them over.
Place on wire racks; sprinkle with zest and poppy seeds.
Enjoy with a friend and a cup of tea (or a nice dessert wine like a Sauterne, an Eiswein, or even a sip of a good Port.
