Corn Starch Short Cakes

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5 star Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 15
Recipe Created By: Pood12


1/2 cup butter
1 cup sifted powdered sugar
4 eggs
1 tsp vanilla
1 cup cornstarch
2 tsp baking powder


Bring all ingredients to room temperature. Preheat oven to 350 °F.

In a large bowl, cream together butter and powdered sugar. Add eggs and vanilla. Beat until light. Sift and measure cornstarch. Add baking powder, and sift three more times. Add to creamed mixture.

Grease bottoms of 15 muffin tins and fill halfway. Bake 15 minutes.


I sometimes put butter, brown sugar, and pineapple in bottom of muffin pans to make upside down cake, or make chocolate icing and ice them.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

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