These deliciously moist dense cakelets are sandwiched together with a creamy maple syrup frosting, making each and every bite taste like fall!
The recipe is originally from Williams-Sonoma which I have adapted so they are gluten free.
Preheat oven to 180 deg C (350 deg F).
Place flour, xantham gum, baking powder, salt & cinnamon in a bowl and stir to mix, leave to one side.
Grease and flour the cakelet pan, tap out any excess.
Beat butter and sugar with an electric whisk until the mixture is light and fluffy.
Gradually beat in eggs.
Reduce the speed to low and gradually add flour mix and milk, alternating between the two.
Spoon a generous tbsp of batter into each well on prepared tin.
Tap pan on work surface to remove air bubbles.
Cook for 12 mins or until inserting a cocktail stick into each cake comes out clean.
Leave to cool for 15 mins.
Using a serrated knife carefully saw off any cake that rose above the edge of the pan.
Carefully turn out onto wire rack and leave to cool.
Wash and dry pan and repeat with remaining batter.
Add the maple syrup and vanilla extract and continue beating until light and fluffy,
Maple cream cheese frosting
Beat the cream cheese and butter on full power until light and fluffy.
Reduce speed and gradually add maple syrup and icing sugar until well combined.
Spread 1 tsp of frosting onto flat side of cakelet.