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4 Time Winner

Frosted Tea Cakes Recipe & Video

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Children love these delicious Frosted Tea Cakes (also known as Pink Cookies). They make a great after school snack or as a welcome surprise when packed in lunch boxes. The best way to describe them is to say they are a cross between a vanilla flavored white butter cake and a cream scone. I like to frost them with this delicious buttery sweet Confectioners Frosting and colored sprinkles are entirely optional.

The batter is made using the creaming method. That means the butter and sugar are beaten until light and fluffy. Next, the eggs are added, and then the flour. This produces a lovely soft dough that can be rolled out and cut into rounds using a cookie cutter. The cakes are baked until lightly brown on the bottom, and a toothpick inserted into the center of a cake comes out clean. When cool, I frost the cakes with this delicious American-style Confectioners Frosting. It is quick to make and easy to use. Confectioners Frosting is made with confectioners sugar (also known as icing or powdered sugar) along with butter, vanilla extract, and milk. It has a wonderfully light and fluffy texture with a sweet and buttery flavor.
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Frosted Tea Cakes: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment, (or with a hand mixer) beat the butter until smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed.

In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture and beat until combined.

Place the dough on a lightly floured surface and, with a floured rolling pan, roll out the dough to a thickness of 1/2 inch (1.25 cm). Using a 2 or 2 1/2 inch (5-7 cm) round cookie cutter, cut the dough into circles. Save the scraps and reroll. Transfer the cakes to the prepared baking sheet, spacing them a few inches (about 5 cm) apart.

Bake for approximately 12 - 14 minutes (baking time will vary depending on the size and shape of cakes) or until the bottoms of the cakes are lightly browned and a toothpick inserted into the center of a cake comes out clean.  Remove from oven and place on a wire rack to cool. Once the cakes have completely cooled, spread with Confectioners Frosting.

Confectioners Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment, (or with a hand mixer) beat the butter until smooth. Beat in the vanilla extract and the sugar. Scrape down the sides and bottom of your bowl as needed. If needed, add about 1 teaspoon of the milk (cream) and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed to achieve a frosting with spreading consistency. If desired, tint the frosting with food coloring.

Makes about 18 - 2 inch (5 cm) Tea Cakes.

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Frosted Tea Cakes:

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

3 large eggs, at room temperature

2 1/4 cups (295 grams) all purpose flour

2 teaspoons (8 grams) baking powder

1/2 teaspoon (2 grams) salt

Confectioners Frosting:

1 1/2 cups (180 grams) confectioners sugar (icing or powdered sugar), sifted

6 tablespoons (85 grams) butter, at room temperature

1/2 teaspoon (2 grams) pure vanilla extract

1 tablespoons milk or light cream, or as needed

food coloring (optional)




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