Gluten free maple cakelets

Maple Cakelets (makes 48 halves for 24 cakes) - recipe adapted from Williams Sonoma

Ingredients
280g (1 3/4 cups) gluten-free plain white flour
1 tsp Xanthan Gum
3/4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
180 ml (3/4 cup) milk
1 1/2 tsp vanilla extract
185g (1 1/2 sticks) unsalted butter
237g (1 cup) granulated sugar
1 tbsp maple syrup
3 eggs, lightly beaten

Cooking instructions

1. Preheat oven to 180 deg C (350 deg F).
2. Grease and flour the cakelet pan, tap out any excess.
3. Beat butter and sugar with an electric whisk until the mixture is light and fluffy.
4. Gradually beat in eggs.
5. Reduce the speed to low and gradually add flour and milk, alternating between the two.
6. Spoon a generous tbsp of batter into each well on prepared tin.
7. Tap pan on work surface to remove air bubbles.
8. Cook for 12 mins or until inserting a cocktail stick into each cake comes out clean.
9. Leave to cool for 15 mins.
10. Using a serrated knife carefully saw off any cake that rose above the edge of the pan.
11. Carefully turn out onto wire rack and leave to cool.
12. Wash and dry pan and repeat with remaining batter.

Fall Icon cakelet pan

Cream cheese maple frosting

Ingredients
2 tbsp unsalted butter
60g (2 oz) cream cheese
3 tbsp maple syrup
185g (1 1/2 cups) Icing sugar (confectioner's sugar)

Instructions

1. Beat the cream cheese and butter on full power until light and fluffy.
2. Reduce speed and gradually add maple syrup and icing sugar until well combined.

To assemble

Ingredients

48 maple cakelets
Cream cheese maple frosting
Icing sugar (confectioner's sugar)

Instructions

1. Spread 1 tsp of frosting onto flat side of cakelet.
2. Place flat side of matching cakelet on top.
3. Repeat with remaining cakelets.
4. Refrigerate until frosting is set.
5. Dust with sieved icing sugar.

Winter Woodland treat boxes

I packaged mine up for gifts, and will be making a second batch for my "Winter Woodland dessert table".

Have a sweet day!