As if you need another reason to make these mini cakes for dessert: The batter can be prepped the day before.
Ingredients
SERVINGS: MAKES 12 LARGE OR 5 DOZEN MINI
1t Baking powder
½t Kosher salt
¾C All-purpose flour, plus more for dusting
2 Large eggs
⅓C Granulated sugar
1T Light brown sugar
1T Honey
2t Finely grated lemon or orange zest
6T (¾ stick) unsalted butter, melted, warm
Nonstick vegetable oil spray
Powdered sugar
Special Equipment
- Three 20-cake mini madeleine pans or one 12-cake regular madeleine pan
Preparation
Whisk baking powder, salt, and flour in a small bowl.
Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth.
Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
Preheat oven to 375°. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess.
Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).
Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.
Tap pan against counter to release madeleines.
Dust with powdered sugar and serve warm.
