Heart-Shaped Brown Butter Cakes

Brown butter cakes

  • makes 12
  • Easy

Enjoy these light-as-a-feather buttery cakes, with golden chewy crust. The perfect partner for a cuppa, or an easy win for Valentine's Day!


Brown butter, in a cake? It really is as glorious as it sounds. You can make standard round versions of these brown butter cakes in a mini muffin tin, but we’ve used a bespoke tin to create these perfect hearts. We recommend KAISER’s heart-shaped mini muffin tin, £11.99, Amazon.



  • unsalted butter 100g, plus extra for the tin
  • ground almonds 100g
  • self-raising flour 100g
  • soft light brown sugar 125g
  • egg whites 4 large
  • vanilla extract a few drops


  • Step 1

    Put the butter in a small stainless-steel pan (it’s easier to see the butter change colour in a silver pan). Heat gently, swirling the pan until the butter turns golden brown and smells nutty. Pour into a small bowl and cool a little.

  • Step 2

    Heat the oven to 180C/fan 160C/gas 4. Butter 12 holes of a mini-muffin tin (we used a heart-shaped one but a regular mini-muffin tin will work, too).

  • Step 3

    Mix together the ground almonds, flour and sugar with a pinch of salt, then gradually mix in the egg whites and brown butter until you have a smooth batter. Stir in the vanilla.

  • Step 4

    Divide the mixture between the muffin holes. Bake for 12-14 minutes or until risen and springy. Cool in the tin for 10 minutes then turn out and cool until just-warm.

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Nutritional Information

  • Kcals 188
  • Fat 11.2g
  • Saturates 4.7g
  • Carbs 17g
  • Sugars 10.5g
  • Fibre 1.2g
  • Protein 4.1g
  • Salt 0.1g