Browned Butter Teacakes with Honey Cinnamon Drizzle

I created these little cakes to showcase a flavor a lot of people love, including me- browned butter. Other ingredients such as brown sugar and honey really help these mini tarts to shine. They have a great flavor, and are far better warmed- so try warming yours up in the microwave for 8-10 seconds, just enough to heat it through but not melt the icing off. Most of all, they couldn't be easier to make. No electric mixer is required, though you may use one for the icing if you wish. These miniature teacakes are perfect for an elegant lunch, as they make a pretty presentation with their appealing golden color and little squiggle of honey cinnamon icing. Hope you enjoy them!

You will need:
5 tablespoons salted butter
1/3 cup packed light brown sugar
1 egg
3/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup graham cracker crumbs
1/4 teaspoon salt
1/4 teaspoon baking soda
dash ground cinnamon
2 tablespoons honey
2 tablespoons caramel ice cream topping
1/4 teaspoon butter flavoring

ICING:
2 tablespoons butter, softened
1 cup confectioners' sugar
2 tablespoons honey
1/2 teaspoon vanilla extract
dash ground cinnamon
2 teaspoons milk

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Step 1: Browned Butter Teacakes with Honey Cinnamon Drizzle

Step 1: Heat the butter in a small saucepan over low heat until melted. Increase heat to medium, and cook stirring constantly for 1-2 minutes. The melted butter will bubble and make a lot of noise. After a minute or two it will "calm down" and foam instead. Watch carefully because it will soon turn brown. Turn down the heat just a bit to be careful you do not burn the butter. When the butter takes on a deep golden brown color, remove from the heat and pour into a medium bowl. Cool for 5 minutes.

Step 2: Whisk the brown sugar, egg, and vanilla into the butter until smooth. Whisk in all remaining ingredients until batter is smooth and blended.

Step 3: Using a spring-loaded cookie scoop, fill greased mini muffin cups 2/3 full. Bake at 350 degrees for 10-13 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Step 4: Let cool in pans for 5-10 minutes or until edges begin to pull away from sides of tins. Gently run a knife around each teacake. Pop out of the pans with a knife and cool on a wire rack.