Mini Vanilla Cakes

• 2-1/8 ounces, weight Sorghum Flour
• 3/4 ounces, weight Oat Flour
• 3/4 ounces, weight Potato Flour
• 3/4 ounces, weight Cornstarch
• 4-1/4 ounces, weight Butter, Room Temperature
• 1/4 cups Agave Nectar
• 1 teaspoon Vanilla
• 2 whole Eggs

1. Preheat oven to 340u0b0F (170u0b0C). Prepare molds or muffin tins with cooking spray (I use Pam).
2. In a large bowl, measure out your flours and cornstarch, and whisk.
3. In a stand mixer, cream the butter, agave, and vanilla extract. Add the eggs and beat until blended and fluffy.
4. Slowly add the flour mixture and mix. Scrape sides of bowl with a spatula as needed.
5. Fill your molds or tins with batter and bake for 25 minutes. Allow to cool for 10 minutes before removing from molds and cool on a rack.
6. Sprinkle with powdered sugar if desired.
7. Note: When I pulled these out of the oven, butter was bubbling up over the cakes but the cakes felt done to touch. I let them cool for 10 minutes and the butter was absorbed by the cakes. These are light in texture and delicious, likely due to the high butter content.
8. Recipe adapted from the basic formula included with my RBV Birkmann silicone baking molds.

flour, ube, ube, ube, weight butter, ubc, vanilla, eggs

Taken from tastykitchen.com/recipes/desserts/mini-vanilla-cakes/ (may not work)