Mini Vanilla Cakes

Directions

1. 1
   Preheat oven to 340°F (170°C). Prepare molds or muffin tins with cooking spray (I use Pam).
2. 2
   In a large bowl, measure out your flours and cornstarch, and whisk.
3. 3
   In a stand mixer, cream the butter, agave, and vanilla extract. Add the eggs and beat until blended and fluffy.
4. 4
   Slowly add the flour mixture and mix. Scrape sides of bowl with a spatula as needed.
5. 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. 6
   Sprinkle with powdered sugar if desired.
7. 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. 8
   Recipe adapted from the basic formula included with my RBV Birkmann silicone baking molds.