Jikana Damaru: 12/24/10

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.

Fall Icon cakelet pan

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