Rice Flour Mini-Cakes

1. 1

   Preheat oven to 200u00b0C.

2. 2

   With a pastry brush, use the melted butter to thoroughly butter a standard 12-cup muffin pan.

3. 3

   Place butter in a small saucepan. Scrape in seeds from vanilla bean. Cook over medium heat, stirring often, until butter browns (be careful not to burn the butter).

4. 4

   In a large bowl, combine the rice flour, flour, and salt.

5. 5

   Whisk eggs in another large bowl just to break up, add brown sugar, and whisk until mixture is smooth. Fold in dry ingredients in 2 additions, then fold in butter mixture just until smooth.

6. 6

   Spoon the batter into muffin pans filling them almost to the rim. Bake cakes until golden brown and a tester inserted into the center comes out clean, 10-15. Let cool 5 minutes in pans (outside the oven), then transfer to a wire rack. Let cool completely.

7. 7

   The mini-cakes may be stored in an airtight container for several days.

* Per serving · 4 servings · Values may vary.

No additional tips available.