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My birthday was this past Wednesday, and I spent it eating out at all my favorite restaurants, along with seeing friends and family. It was absolutely amazing despite it also being the first day of school, though I thoroughly enjoyed every second of it! So I decided to share a recipe perfect for any birthday! I wanted to do something a bit more fun and unique than just a cake or cupcake recipe, and after opening my pantry I knew exactly what I should make. I bought a madeline pan around a year ago, and being honest I have yet to use it. When I opened the door to my pantry and saw it laying on the same shelf I put it on when I first bought it, I knew it was about time I used it. I think these birthday cake madelines are perfect to bring to a friend as a little birthday treat because of how easy they are to transport, compared to a cake or cupcake! They are a great choice if you want the taste of a cake or cupcake yet in a more unique look! Although Madelines traditionally are dipped in chocolate or just left plain with a dusting of confectionary sugar, today I’m slicing them in half and adding a luscious buttercream frosting to make these a true treat! Whether you have a birthday coming up, or just want to bake something for a friend, these would be perfect for any occasion! So let’s get started!
A spin on traditional madelines, these Birthday cake Madelines are festive and elegant. Filled with a lucious buttercream frosting and topped with a dusting of confectionary sugar, these are sure to please any cake lover!
- 3 eggs
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 tbsp butter melted
- 1/2 tsp vanilla extract
- 1 tbsp round multi-color sprinkles
- 16 tbsp butter room temperature
- 2 tbsp whole milk
- 1/2 tsp vanilla extract clear
- 1.5 cups powdered sugar sifted
In a large bowl whisk together eggs and sugar with a mixer on high speed until pale and fluffy.
In a separate bowl sift in the flour, baking soda, and salt. Fold the flour mixture into the eggs and sugar in two additions. Combine the melted butter and vanilla, and fold into the rest of the batter in two additions. Cover the bowl and refrigerate for an hour.
Preheat the oven to 350 degrees. Let batter stand at room temperature for 10 minutes and fold in the sprinkles. Butter a standard sized madeline pan.
Transfer batter to a large pastry bag and snip the tip to create a 1/2-inch opening. Fill the molds about three-quarters of the way full, and bake on the middle rack until pale and no longer glossy, 13-15 minutes. Immediately shake the madelines out of the pan. Wash and rebutter molds. Repeat with remaining batter.
For the frosting, cream butter in a large bowl on high until pale and fluffy. Add in whole milk and vanilla extract, and continue mixing until well incorporated. Add in powdered sugar in three stages, mixing well in between each addition.
Place the frosting in a large piping bag fitted with a star nozzle. To decorate the madelines, carefully cut them in half lengthwise using a small serrated knife. Then pipe on the bottom half of the madeline. Starting at the top and applying pressure to the piping bag. Once the frosting starts reaching the edges, pull your hand downwards in a steady motion until the frosting reaches the bottom of the madeline. Place the top half of the madeline over the piece you just decorated, and repeat with the rest. Dust with powdered sugar before serving.
Although these are best when served on the same day made, you can also store these in an air tight container at room temperature for up to two days.
Let me know if you give these a try! And also leave a comment on what your favorite thing to do on your birthday is! mine is definitely eating the cake!