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I am going through a bit of a lime phase at the moment. Lime compliments so many flavours and it blends beautifully with vanilla in this recipe to make fragrant, light, tasty lil cakes.
Awesomely, they take no time at all to throw together – the longest part will be waiting for the oven to heat up. I decided to bust out a batch late last night and we were feasting on tea cakes within half an hour ♥
Make sure you try one (or two…) when the cakes are still warm – YUM!
These are highly recommended with a pot of Earl Grey, stack of good books and sleepy purring cat…
Vanilla-Lime Tea Cakes
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1 cup soy milk
1 tsp apple cider vinegar
2/3 cup raw sugar
1/4 cup rice bran oil
1 tsp vanilla extract
juice of one lime
zest of two limes
What to do:
Preheat oven to 180 C. Line your muffin tray with paper liners.
In a small bowl, combine soy milk and cider vinegar. Set aside.
Sift flour, baking soda, baking powder and salt into a large bowl.
In a medium bowl, mix sugar, oil, vanilla extract, lime juice and lime zest.
Add soy milk and vinegar to the sugar mixture. Mix well.
Add wet mixture to dry ingredients in several batches, stirring as you go. Stir until just combined – a few lumps are okay!
Spoon cupcake batter evenly into liners, about 3/4 full.
Bake for 10-12 minutes, until an inserted pointy-thing comes out clean. Let sit for 5 minutes before removing from tray onto a wire rack.
Bakes a dozen tea cakes.