Mini Vanilla Cakes

1. 1

   Preheat oven to 340u00b0F (170u00b0C). Prepare molds or muffin tins with cooking spray (I use Pam).

2. 2

   In a large bowl, measure out your flours and cornstarch, and whisk.

3. 3

   In a stand mixer, cream the butter, agave, and vanilla extract. Add the eggs and beat until blended and fluffy.

4. 4

   Slowly add the flour mixture and mix. Scrape sides of bowl with a spatula as needed.

5. 5

   Fill your molds or tins with batter and bake for 25 minutes. Allow to cool for 10 minutes before removing from molds and cool on a rack.

6. 6

   Sprinkle with powdered sugar if desired.

7. 7

   Note: When I pulled these out of the oven, butter was bubbling up over the cakes but the cakes felt done to touch. I let them cool for 10 minutes and the butter was absorbed by the cakes. These are light in texture and delicious, likely due to the high butter content.

8. 8

   Recipe adapted from the basic formula included with my RBV Birkmann silicone baking molds.

* Per serving · 4 servings · Values may vary.

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