Another reason why you should make these mini cakes for dessert? The batter can be prepped the day before.
Recipe information
Total Time
1 hour 30 minutes
Yield
Makes 12 large or 5 dozen mini
Ingredients
Special equipment:
Preparation
Step 1
Whisk ¾ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt in a small bowl.
Step 2
Whisk 2 large eggs, ⅓ cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
Step 3
Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).
Step 4
Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.
Step 5
Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.
Recipe notes
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