Here’s a lovely, classic recipe perfect for  a sweetheart with a hankering for an old-fashioned treat.

Preheat oven to 350. Grease heart-shaped teacake pan (or muffin pan – you can use cupcake liners if you prefer)

1/2 cup butter (room temperature/softened)
1/4 cup sugar
1 egg + 1 egg yolk (room temperature)
3/4 cup light molasses
3/4 cup milk
1 teaspoon vanilla
2 cups sifted all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Cream the butter and sugar until fluffy. Add the whole egg and yolk, one at a time and beat until mixture is airy and light.

Combine molasses, milk and vanilla in a small bowl—mix to combine.

Sift together dry ingredients. Add dry and liquid ingredients alternatively to creamed butter and eggs—mixing until smooth.

Fill teacake molds 3/4 full and bake for 20-25 minutes.

Allow teacakes to cool completely and then frost or dust with icing sugar.