Rice Flour Mini-Cakes

Directions

1. 1
   Preheat oven to 200°C.
2. 2
   With a pastry brush, use the melted butter to thoroughly butter a standard 12-cup muffin pan.
3. 3
   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).
4. 4
   In a large bowl, combine the rice flour, flour, and salt.
5. 5
   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.
6. 6
   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.
7. 7
   The mini-cakes may be stored in an airtight container for several days.