Instructions

For the cakes:

1. If the cream cheese and butter aren't softened to room temp,  you can put them together for 30 seconds in the microwave and soften until they cream easily but make sure they, or the bowl, aren't so hot that you don't scramble your eggs when you add them.  
2. Then add in the sweetener and beat, next add in the eggs one at a time beating after each and then add the flavorings.
3. Now, sprinkle the flour right on top of the well mixed wet ingredients then sprinkle the baking soda on top of all and mix by hand, just until it is mixed in  Once the rising agent (baking soda) is added you don't want to over mix, just incorporate it all well.  
4. Grease a muffin pan or the mini donut pans very well with cooking spray.  Spoon the batter into the pan till all 12 are filled. (I pictured making various sizes below).
5. Place filled pans in the preheated oven and set the timer for 17 minutes and check them, if not done keep in just a few more minutes, do not over cook!  
6. Have your glaze ready to pour over the cakes while they are hot! See instructions for this in glaze section.

For the glaze:

1. Heat water to boiling and remove from the heat.
2. Quickly whisk in the sweetener, salt, xanthan gum and flavoring.
3. Once you've whisked this together thoroughly, set it aside.
4. In a small skillet or pan carefully heat the unsalted butter until it is melted
5. Continue to heat the butter for just a little longer after it melts and it will start to turn a golden brown, remove it quickly and add this to the glaze. (If it gets too brown specks will occur which won't affect the taste if they aren't too dark but it won't be as pretty)   Pour over the hot cakes.
6. For best results, prick the top of the cakes while they are still in the baking pan once they come out of the oven and pour 1/2 of the glaze over them and let it soak in.   Then cool briefly and turn onto a plate.  Once they are plated top the cakes with the remainder of the glaze!