Frosted tea cakes recipe

Ingredients

• ½ cup (100 g) Spectrum Organic Shortening
• ½ cup (100 g) superfine sugar
• ½ cup (125 g) unsweetened applesauce
• 1 teaspoon (5 ml) vanilla extract
• 1 large lemon zest
• 1¼ cups (155 g) Bob’s Red Mill white rice flour
• 1 cup (125 g) Bob’s Red Mill tapioca flour or millet flour
• 2 teaspoons (9.2 g) baking powder
• ¼ teaspoon (1.5 g) salt

• 2 cups (200 g) powdered sugar
• ½ cup (100 g) Spectrum Organic Shortening
• 1 teaspoon (5 ml) vanilla extract
• 2 tablespoons (30 ml) rice milk or safe milk alternative

1. Preheat oven to 350°F (180°C, or gas mark 4).
To make the Cakes
2. Cream together shortening, sugar, applesauce, vanilla, and zest. Add the remaining cake ingredients and mix for 1 minute.
3. Line a mini muffin pan with paper liners. With a small ice cream/cookie scoop, place a scoop of dough in each lined muffin cup.
4. Bake for about 20 minutes. Let cool.
To make the Frosting
5. In a food processor combine all frosting ingredients. Frost or decorate each mini cake.