Mantecadas, Mexican vanilla butter cakes
Light, golden, orange scented little cakes with a cracked top, sold in paper cups in every Mexican bakery.
- Time40 mins
- LevelEasy
- Costabout £0.20 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Put 12 paper cases in a muffin tin.
- 2
Beat the butter and sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, with a spoonful of flour if it starts to curdle.
- 3
Add the orange zest and vanilla. Fold in the flour and baking powder alternately with the milk until just smooth.
- 4
Spoon into the cases so they are about three quarters full. Sprinkle the sugar over the tops.
- 5
Bake for 20 to 22 minutes, until risen, golden and cracked, and a skewer comes out clean.
21 min - 6
Cool in the tin for 5 minutes, then on a rack. They are best on the day but keep for 2 days in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.