Gfcf Vanilla Cinnamon Mochi Cakes Recipes

Steps:

• Mix together all dry ingredients (flour, powder, sugar, cinnamon and salt).
• Beat egg, water and vanilla together in another bowl.
• Add wet to dry and mix with a fork, it will be runny.
• Coat a mini muffin pan with coconut oil and fill each cup to the top with the batter.
• Bake at 375 degrees for about 8 minutes. They are almost done once they have risen and the tops are 'cracking'. Cook another two minutes after this happens. They will not get brown.
• Cool completely and enjoy! Top with warm jelly, icing, or nothing at all!

Steps:

• Preheat oven to 350 degrees. Prepare muffin pan with liners.
• Sift together the flour, baking powder, salt and cinnamon.
• Mix milk and vanilla in a separate cup.
• Cream butter and then add sugar a little at a time. Mix until light and fluffy.
• Beat in the eggs one at a time until light and fluffy.
• Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
• Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.

Steps:

• Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
• Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
• Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
• Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
• Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.

Steps:

• Preheat electric oven to 350°F
• Grease a 13 x 9 x 2-inch pan.
• In a large bowl, combine mochiko, sugar, and baking powder.
• Add remaining ingredients; mix well.
• Pour into prepared pan.
• Bake for 1 hour; cool.

Steps:

• preheat oven to 180°
• grease and line tin
• cream sugar and butter until smooth
• beat in the eggs
• add in the vanilla paste
• sift in the flour and cinnamon
• add in the milk
• pour into tin and smooth out until even
• bake for 20-25mins
• leave to cool for 5mins before removing from the tin
• place on wire rack until cool
• cut, serve and enjoy!