Burnt Butter Baby Cakes Recipes

Steps:

• Heat butter in small saucepan over medium heat. Cook, swirling pan occasionally, until butter turns deep brown. Remove saucepan from heat immediately and set aside. Whirl together almonds and sugar in food processor for 1 minutes or until ground. Transfer to clean saucepan. Stir in egg whites. Heat over very low heat, stirring, until mixture is hot to touch and "runny," about 2 minutes. Remove from heat. Stir in flour. Stir in the reserved butter and the rum or vanilla extract until blended. Cover with plastic wrap and chill one hour or up to three days before baking. Heat oven to 400 degrees F. Grease two mini-muffin tins. Fill each muffin cup with 1 1/2 teaspoons batter. Bake for 12 to 14 minutes, or until tops are crowned and golden. Pry cakes from tins with small knife. While still warm, brush lightly with orange marmalade, if desired. Cool on rack. Store in airtight container up to three days. NOTE: Cakes can be made in standard-size muffin tins. Divide batter evenly among 12 greased muffin cups. Bake at 400 degrees F for 15 minutes.

Steps:

• Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
• Sift the flour, baking powder and salt together three times.
• Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
• Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.