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Author Notes: This mini-cakes are a hit in our house. We love to pair them with a cup of hot chocolate. They came up after some attempts and experiments with financier, where I decided to replace the almond flour with rice flour and use partly whole eggs and partly egg whites. I hope you like them and enjoy as much as we do. —Ejona Varangu
- 2 tablespoons unsalted butter, melted, for buttering muffin tins
- 2 eggs
- 1 egg white
- 1/2 cup all purpose flour
- 3/4 cup dark brown sugar
- 150 grams unsalted butter
- 1 cup rice flour
- 1/4 tablespoon salt
- 1 vanilla bean
- Preheat oven to 200°C.
- With a pastry brush, use the melted butter to thoroughly butter a standard 12-cup muffin pan.
- 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).
- In a large bowl, combine the rice flour, flour, and salt.
- 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.
- 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.
- The mini-cakes may be stored in an airtight container for several days.
- This recipe was entered in the contest for Your Best Recipe with Brown Butter
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