This Buttermilk Petit Fours recipe is part of a series I am starting of tea party recipes. It seemed a fun theme to revisit throughout the spring and summer, and the recipes will come in handy for readers hosting princess parties, bridal showers, baby showers, brunches and such.
Buttermilk Petit Fours Recipe (Origin)
The recipe was specifically developed for my Nordic Ware flower petit fours pan I bought a couple weeks ago. I had my eye on the pan for awhile so I was looking forward to trying it. It can also be made in equivalent sized mini-muffin tins (holding about 1 tbs of batter).
Much to my chagrin the 1st recipe I tried in this adorable petit fours pan was not a good match, and the little flowers ended out a dismal trash can bound failure. I tweaked the recipe, to create a moist fine crumb cake, so they would release nicely and hold their shape well. I also sweetened & refined the batter recipe a bit by partially using confectionery sugar. I didn’t want anything getting in the way of the flower outlines.
I swirled strawberry preserves (all fruit type, no sugar) in about half the batter, for a bit of variation.
Buttermilk Petit Fours (Results)
In the recipe version shared below the Buttermilk Petit Fours released easily from the pan, and held their outline well.. I stored them for a couple days before photographing, and tiny cakes were still very moist on the day I shot them. Since they were so moist, and a didn’t require more sweetness, I was able to leave them unglazed like I wanted. The cakes with preserves only had a subtle flavor difference, since the buttermilk had already brought a tanginess.
I’ll be making these again. Next time I may try adding some pastel colors. They are great for the tea party recipes theme, not only for their dainty size and sweetness, but their ability to serve well after a few days.
- ¼ cup confectionery sugar
- 1 tsp baking powder
- ½ cup room temperature butter (1 stick)
- ¾ cup sugar
- 1 tsp vanilla
- ½ tsp Kosher salt
- 1 egg
- 1 cup flour
- 1 cup buttermilk
- **optional** strawberry all-fruit preserves (1/4 cup is enough for ½ the batter)
- Preheat oven to 350 degrees. Grease and lightly flour the pan.
- Mix baking powder into confectionery sugar, them cream the butter and both sugars together.
- Add the remaining ingredients and mix well. (If you choose to add preserves, break them up well before adding and swirl them into the finished batter by hand.)
- Drop 1 tbs of batter into each tin.
- If using a cast aluminum pan, bake approximately 17 minutes, if using a standard mini muffin tin bake time will be approximately 15 minutes.
- Remove to cool on racks before serving.