Maple Cakelets (makes 48 halves for 24 cakes) - recipe adapted from Williams Sonoma
Ingredients
280g (1 3/4 cups) gluten-free plain white flour
1 tsp Xanthan Gum
3/4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
180 ml (3/4 cup) milk
1 1/2 tsp vanilla extract
185g (1 1/2 sticks) unsalted butter
237g (1 cup) granulated sugar
1 tbsp maple syrup
3 eggs, lightly beaten
Cooking instructions
- Preheat oven to 180 deg C (350 deg F).
- Grease and flour the cakelet pan, tap out any excess.
- Beat butter and sugar with an electric whisk until the mixture is light and fluffy.
- Gradually beat in eggs.
- Reduce the speed to low and gradually add flour and milk, alternating between the two.
- Spoon a generous tbsp of batter into each well on prepared tin.
- Tap pan on work surface to remove air bubbles.
- Cook for 12 mins or until inserting a cocktail stick into each cake comes out clean.
- Leave to cool for 15 mins.
- Using a serrated knife carefully saw off any cake that rose above the edge of the pan.
- Carefully turn out onto wire rack and leave to cool.
- Wash and dry pan and repeat with remaining batter.
Cream cheese maple frosting
Ingredients
2 tbsp unsalted butter
60g (2 oz) cream cheese
3 tbsp maple syrup
185g (1 1/2 cups) Icing sugar (confectioner's sugar)
Instructions
- Beat the cream cheese and butter on full power until light and fluffy.
- Reduce speed and gradually add maple syrup and icing sugar until well combined.
To assemble
Ingredients
48 maple cakelets
Cream cheese maple frosting
Icing sugar (confectioner's sugar)
Instructions
- Spread 1 tsp of frosting onto flat side of cakelet.
- Place flat side of matching cakelet on top.
- Repeat with remaining cakelets.
- Refrigerate until frosting is set.
- Dust with sieved icing sugar.
I packaged mine up for gifts, and will be making a second batch for my "Winter Woodland dessert table".
Have a sweet day!