These make great 4th of July treats!
Gluten Free Mini White Cakes
1 1/4 cups Domata Recipe Ready flour
1 tsp baking powder
1/4 tsp salt
3 large egg whites, room temperature
3/4 cup sugar
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp almond extract
1/4 cup milk
Preheat oven to 350F. Lightly grease a mini whoopie pie pan or a mini muffin pan.
In a medium bowl, whisk together Domata Recipe Ready flour, baking powder and salt.
In a large bowl, beat together egg whites and sugar until thick, fluffy and almost doubled in volume, about 2-3 minutes. Blend in vegetable oil, vanilla extract and almond extract. Stir in half of the flour mixture, followed by the milk. Stir in remaining flour mixture and mix just until no streaks of dry ingredients remain.
Divide batter evenly into prepared pan (excess batter can be held in the bowl if you need to use the same pan for multiple batches).
If using a mini whoopie pie pan, bake for 9-10 minutes, until the cakes spring back when lightly pressed.
If using a mini muffin pan, bake for 11-13 minutes, until the cakes spring back when lightly pressed.
Turn cakes out of their pans and allow them to cool completely on a wire rack.
Makes 36 mini whoopie pie rounds.
Makes 24 mini cupcakes.
Firecracker Push Pop Cakes
36 mini whoopie pie rounds (for 12 pops)
2 cups lightly sweetened whipped cream
approx. 1 1/2 cups diced fresh strawberries
approx. 1 cup fresh blueberries
Place one round of cake into each treat pop container.
Top first cake round with about 1 1/2 tsp whipped cream, then top with about a tablespoon of diced strawberries, or enough to make one layer. Repeat with second cake round, whipped cream and blueberries. Repeat with third cake round and whipped cream, then top with a few extra strawberries to finish.
*Feel free to adjust amounts as needed. If your cake rounds are very thick, cut them in half.
Makes 12 pops.