Don’t expect cheese and tortillas. Instead, think poundcake. Think party food. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You’ll love the slight crunch of the sesame seeds in combination with the sweet/salty cake.
I’m proud to say that this recipe was awarded First Place in food52‘s Gluten-Free Baking Competition.
Best served with dulce de leche and a cloud of whipped cream.
| Servings | Prep Time |
| 18-22 cupcakes | 20 minutes |
| Cook Time | Passive Time |
| 15-20 minutes | 15 minutes |
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Don’t expect cheese and tortillas. Instead, think poundcake. Think party food. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You’ll love the slight crunch of the sesame seeds in combination with the sweet/salty cake.
I’m proud to say that this recipe was awarded First Place in food52‘s Gluten-Free Baking Competition.
Best served with dulce de leche and a cloud of whipped cream.
|
Ingredients
- 1 cup rice flour
- 1 tsp baking powder
- 1 pinch salt
- 1 cup butter
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 1/2 cup cotija (parmesan may be substituted)
- sesame seeds (to taste)
Servings: cupcakes
Units:
Instructions
- Gather your ingredients, then preheat the oven to 350F.
- Whisk together the rice flour, baking powder, and salt.
- Meanwhile, in a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time. Beat until fully incorporated and scrape down the sides. Then add the sour cream.
- Once you’ve whisked that in, add the rice flour mixture and cheese.
- Spoon into greased cupcake tins. Leave some room for them to rise up (they aren’t meant to have “muffin tops” though). Sprinkle with sesame seeds.
- Bake at 350F for about 15-20 min, or until an inserted toothpick comes out clean. Let cool for 15 minutes and pop out of the tins.
- Eat at room temperature with a big cuppa coffee.