Friday, April 26, 2013

Buttermilk Teacakes with Vanilla Glaze - Martino's Teacake Copycat Recipe

So what exactly are teacakes you ask? Teacakes can be anything around the world from bread, to a cookie, to a spongy cake. But here in Southern California, "Teacake" stands for a delicious, moist buttermilk cupcake with a vanilla donut-like glaze on top. They are known for their famous square shape, so a square muffin tin is a MUST for this recipe! 

In my desperate search for a copycat recipe to Burbank's Martino's Bakery famous buttermilk teacakes, I came across a similar recipe from Grace's Pastries. These were soo close to Martino's recipe that I had to share! 

Grace's Buttermilk Teacakes

Yields: 24 Teacakes

Teacake Ingredients:
1 1/4 cups brown sugar
3/4 cup extra fine white sugar
3/4 cup vegetable oil
3/4 teaspoon salt
1/2 teaspoon vanilla
3 eggs
1 1/2 cups buttermilk
2 1/2 cups cake flour
1/2 teaspoon baking soda

Vanilla Glaze Ingredients:
6 tablespoons butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
3 tablespoons hot water

Preheat oven to 375°.

In a mixing bowl, cream together the brown sugar, white sugar, vegetable oil, salt and vanilla.  Add the eggs one at a time.  Cream slowly for six minutes, continually scraping down the sides.  Add 3/4 cup of the buttermilk, cake flour and baking soda, and mix until smooth.  Then, add the remaining 3/4 cup of buttermilk and mix until thoroughly combined. *batter will be very thin!*

Line a square muffin pan with circle paper liners.  Fill cups 2/3 full.  Bake at 375° for 18-20 minutes. Let cool in the pans for 5-10 minutes, then place on cooling racks to finish cooling.  Let teacakes cool completely before adding vanilla glaze.

Place butter in a microwave safe bowl and cover with paper towel. Microwave until completely melted (about a minute), stopping frequently to stir.  Do not overheat the butter. In a separate bowl, mix powdered sugar, vanilla and hot water together to form a paste.  Add the melted butter.  Whisk until smooth.

While the vanilla glaze is still warm but the cakes are cooled, dip the tops of the teacakes into the glaze and let cool until glaze hardens. If your glaze is too thin, add a little more powdered sugar.

Recipe adapted from G-fork .


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