Guatemalan Sweet Cakes

• 3/4 cup rice flour (not Asian)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 7 tablespoons unsalted butter, softened
• 2/3 cup sugar
• 3 large eggs
• 1/2 cup farmer cheese at room temperature
• Equipment: a muffin pan with 12 (1/2-cup) cups; paper liners

1. Preheat oven to 350F with rack in middle.
2. Line muffin cups.
3. Whisk together flour, baking powder, and salt in a bowl.
4. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes.
5. Beat in eggs 1 at a time, beating well after each addition, then beat in cheese.
6. Mix in flour mixture at low speed until just combined.
7. Divide among nine muffin cups (a slightly rounded 1/4-cup batter each).
8. Bake until pale golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes.
9. Cool cakes in pans on a rack 15 minutes, then turn out onto rack and cool to warm.

rice flour, baking powder, salt, unsalted butter, sugar, eggs, farmer cheese, paper liners

Taken from www.epicurious.com/recipes/food/views/guatemalan-sweet-cakes-239695 (may not work)