Citrus-Buttermilk Mini Cakelets

Butter, for greasing

1 lime

1/3 cup butter

1/2 cup powdered sugar

1 pinch of salt

1 packet of vanilla sugar

2 eggs

1 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

5/8 cups buttermilk

Icing sugar and berries for decoration

First, lightly grease the cakelet pan with butter. Rinse the lime under hot water and dry. Zest, squeeze out the juice into a small bowl and set aside

Preheat oven to 350 F. In a medium bowl, beat the butter, sugar, salt and vanilla sugar until fluffy. Combine with the grated lime zest. Whisk in the eggs, one after another. Mix the flour with the baking powder and baking soda. Fold in gently with the buttermilk and lime juice until well combined.

Spoon the batter into each greased cup of the cakelet pan, about two thirds of the way full. Gently shake the tray so that the batter spreads evenly. Bake for about 15 to 20 minutes, until golden brown.

Allow to cool in the tray for about 5 minutes, then carefully remove them and allow to cool completely.

Dust with icing sugar and garnish with the berries.

Cook’s tip:

All baking ingredients should be a room temperature. If the cups in the baking tray are too full, the batter will overflow. If too little batter is added, the mini cakelets will become flat.