Madeleines with Cinnamon Bun Butter

90g caster sugar

2 medium eggs

1 tsp vanilla bean paste 

115g plain flour

1 tsp baking powder

70g All Things Butter Unsalted Butter, melted and cooled

30g All Things Butter Cinnamon Bun Butter, melted and cooled

For finishing: 

Extra cinnamon butter for brushing

Caster sugar

Step 1

In a bowl, whisk the eggs and sugar together until pale, thick, and airy (about 3-4 minutes with an electric whisk).

Step 2

Sift the flour and baking powder together. Gently fold into the egg mixture in 3 batches, until just combined.

Step 3

Stir together the melted unsalted butter and the cinnamon butter. Gradually fold this into the batter until smooth and glossy.

Step 4

Pour the mixture into a piping bag and chill in the fridge for at least 1 hour, or overnight. (this step is optional but makes it easier to evenly distribute the batter in the moulds, and helps thicken the mixture to form the traditional madeleine “hump.”)

Step 5

Preheat oven to 200°C (180°C fan). Grease your madeleine tin well with extra melted butter. 

Step 6

Pipe chilled batter into the moulds, filling each about ¾ full. Bake for 10 minutes, until golden at the edges and have a hump. 

Step 7

While still warm, brush the madeleines with a little extra melted cinnamon butter for extra flavour and coat in cast sugar. Enjoy!