Ingredients:
- Cornstarch for dusting
- 2 cups whisked gluten-free flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 10 Tbs. (1 1/4 sticks) unsalted butter
- 1 cup granulated sugar
- 3 eggs, lightly beaten
- 1 tsp. vanilla extract
- 2/3 cup milk
- Confectioners’ sugar for dusting
Directions:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F. Grease the wells of an assorted cakelet pan and dust with cornstarch; tap out the excess.
Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Spoon the batter into the prepared wells, a scant 2/3 cup per well, spreading the batter so the sides are higher than the center.
Bake until the cakelets are lightly golden and a toothpick inserted in between the edge and the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
Using a serrated knife, gently saw off any portion of each cakelet that rose above the edge of the pan. Tap the pan gently on a work surface to loosen the cakelets. Place a wire rack over the top of the pan, invert the pan onto the rack and lift off the pan. Let the cakelets cool completely, 1 to 2 hours. Dust with confectioners’ sugar just before serving. Makes 6 cakelets.
Williams-Sonoma Kitchen.