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
unsalted butter, melted, for buttering muffin tins
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.