Bakery Style Danish Buttermilk Tea Cakes

This simple vanilla tea cake recipe originated
from Grace Pastries (Los Angeles, California)
& is very similar to the tea cakes served at
Martino's Bakery located in Burbank, California.

Cake Ingredients:
2 1/2 cups cake flour (regular all purpose flour can also be used)
1/2 teaspoon baking soda

3/4 teaspoon sea salt (optional)
1 1/4 cups brown sugar
3/4 cup baker's white sugar (also called extra or ultra or super fine sugar)
3/4 cup vegetable oil
1/2 teaspoon vanilla
3 eggs
1 1/2 cups buttermilk

Glaze Ingredients:
6 tablespoons butter
1 3/4 cups powdered sugar
1 teaspoon vanilla
3 tablespoons hot water

Method:
Preheat oven to 375*.
Sift together the flour, baking soda and salt. set aside.
In a large bowl, cream together the brown and white sugars, oil and vanilla. Add one egg and mx on low setting, until blended in. Repeat with remaining eggs. Beat with an electric mixer, on low setting, for 6 minutes, making sure to scrape down the sides, while mixing. Add 3/4 cup of the buttermilk and the sifted ingredients and mix until smooth. Next, add the remaining remaining buttermilk and mix thoroughly to make a thin batter.
Line 2 standard size square or round muffin pans with paper liners. Divide the batter evenly between 24 lined muffin cups. Bake for 18 - 20 minutes, or until a toothpick inserted in the center of a cake comes out clean. Allow to cool in the pans for 10 minutes. Remove from pans and finish cooling on a cooling rack. 
Slowly heat the butter, on top of the stove, just until golden brown. (Do not overheat.) In a separate bowl, mix the powdered sugar, vanilla and hot water. Add the melted butter and whisk until smooth.
After the cakes are completely cooled and the glaze is still warm, dip the tops of the teacakes into the glaze. After all of the cakes have been dipped in the icing, dip each one a second time. (The icing should make a thin coating on top of each cake.) Let cool until the glaze hardens. Store in the refrigerator.

Notes: 
If you cannot find C & H , or another brand, of Baker's sugar at your grocery store, you can make your own, by placing in a food processor for several minutes. It should be processed until it is finer and a little powdery, somewhat like very fine sand.
Typically, these cakes are baked in a pan that produces square cakes, but a traditional cupcake shape works as well. 

My husband has very fond memories of the Tea
Cakes that he used to buy from Martino's Bakery
in Burbank, California. I searched recipes, and he
says that this one tastes like the cakes he remembers.