Sugar Infused Breakfast Cakes
- Ready In:
- 17mins
- Ingredients:
- 10
- Yields:
-
12 buns
- Serves:
- 12
ingredients
- 118.29 ml butter, soft
- 14.79 ml butter, soft
- 118.29 ml sugar, plus 1 tablespoon sugar
- 2 eggs
- 177.44 ml all-purpose flour
- 2.46 ml baking soda
- 9.85 ml baking powder
- 9.85 ml real vanilla extract
- 29.58 ml milk
- cooking spray
directions
- Place all the butter, sugar, eggs, flour, baking soda, baking powder, and vanilla in a blender or processor; pulse until fairly smooth.
- Add the milk, pulsing the blender as you add it, until it is mixed and the mixture is smooth.
- Divide the mixture into a 12 cup cupcake tin that has been sprayed with cooking spray.
- Bake at 400 degrees Fahrenheit for 15 to 20 minutes or until a nice golden color. Test for doneness by inserting a toothpick into a bun and pulling it out to see if it comes out clean.
- After the buns have cooled for about 3 minutes in the pan, remove them carefully and let them cool on a wire rack.
- You can freeze the leftovers for another time, in a ziplock baggie.
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RECIPE SUBMITTED BY
I like to eat grits with salt and a little butter, with an organic gala apple and salted peanuts on the side.