Makes 18 cakes
- 2/3 c sugar
- 3 eggs
- 1 1/2 c pastry flour
- 2 1/2 tsp baking powder
- 1/4 c whole milk
- 2 tsp honey
- 15 tbs unsalted butter
Preheat oven to 350 degrees.
Cream together the eggs and sugar until it becomes light in color, and the batter falls off of the whisk like a ribbon. Melt the butter and when it is cooled, add it to the eggs and sugar with the honey. Fold the butter into the batter with a spatula. Mix the flour and baking powder together and add it to the batter in two batches. Fold the flour into the batter with a spatula until smooth.
Butter and flour your madeleine pan so that the cakes slide off. Use a cookie scoop to get a walnut sized amount of batter in each mold. Bake for 8-10 minutes. Let them cool.
- 1/2 cup softened unsalted butter
- 1 1/2 tsp vanilla
- 2 TBS elderberry syrup
- 2 cups of powdered sugar
- Butterfly pea powder or purple food coloring
Cream the butter. Add the vanilla, and elderberry syrup. Once smooth, add the powdered sugar and whip until smooth. Add food coloring or butterfly pea powder for a natural purple dye.
Use 2 teaspoons of pea powder for a lavender color. Use 1-2 tablespoons of pea powder for a deep purple color. I like to do half lavender and half deep purple.
Spread the buttercream on each cake, use a fork to rake across the top lightly to look like monster fur. Add raisins to the ends to look like toes.