1.Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan.
2.In a bowl, cream butter and sugar together, until pale. Beat in egg and vanilla well.
3.Fold in flour alternately with milk, until combined. Spoon mixture evenly into recesses.
4.Bake 12-15 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
5.To make topping, while cakes are still hot, brush top with extra butter; sprinkle with combined sugar and cinnamon.
6.Serve teacakes warm or cooled.
To make a light, fluffy teacake, it is important to cream the butter and sugar thoroughly, until mixture is as light and white as possible.Note