Saturday, 5 January 2013

Chocolate raisin cupcakes

In a previous post, I taught you how to bake without an oven. Today, I’d be giving you the recipe for the Chocolate raisin cupcakes I made with a pot. Pot baking involves the use of dry heat in baking. The baking process doesn't burn the pot infact , it comes out clean. You just have to be cautious when handling the pot as it could get extremely hot.
• Servings:       15-20
• Prep time:      45 minutes
• Baking time:  35 minutes
• Total time:     1 hr 12 minutes
• Meal Type:     Dessert


Ingredients
• 250g Butter/margarine
• 3 tbsp. Browning
• 2 tbsp. Flavor Essence
Raisins
Rum/Brandy
• 2 tbsp. Cocoa Powder
•1 tbsp. Baking powder
• 2 tbsp. Dark treacle
•1 tbsp. Milk essence or 175ml milk

Procedure:::
Step 1: Soak the raisins in Rum 5-6hours before baking. For me, I simply soak mine overnight. This serves as a preservative for the raisins and cake in general


Step 2: In a large bowl, beat the Butter till soft and gradually work in the sugar with a wooden spatula or mixer. Beat till the mixture becomes pale and fluffy


Step 3: Gradually pour in the beaten eggs and mix together

Step 4: Blend in the cocoa powder, milk/essence, Dark treacle, flavor, browning, raisins & rum, baking powder and mix.


Step 5: Now this is the tricky part…Fold in flour gradually and mix in a direction (either clockwise or anticlockwise if using a wooden spatula) so it doesn't form lumps. Mix till you get a smooth paste.


Now to prepare the tins for baking 
Step 6:  For this recipe, I used baking sheets.  If you don’t want to use those, you can simply grease the baking tins with a little margarine and dust with flour. This would make the cakes come out clean once done.

Step 7: Spoon the mixture into the prepared tins and place the tins in the oven or on the surface of the overturned pan in the empty pot.

Step 8: Bake in a pre-heated pot or oven at 180ᵒC (350ᵒF) mark 8 for about 35mins. Leave to cool in the tins before turning out.

The recipe above makes about 15-20 medium sized cupcakes

For the Frosting
• Mix butter and icing sugar together and beat well . Add some flavor and mix.
Use it to cover each cake.

 • Oh! and i sprinkled 'em with colored sugar candies
Bon Appetit! ;)

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69 comments:

  1. Anonymous12:16 pm

    Lovely post. I'm a cake freak and thanks for the recipe.
    Your photography is awesome, great work.
    I don bookmark ur blog.

    ReplyDelete
    Replies
    1. Thank you anon :D

      Delete
    2. Anonymous1:32 pm

      What type of liquid milk or milk should I use to be precise? Can I use peak milk.I've been told milk spoils cake on time due to its microbial activity.And also,should I drain out the alcohol before using it and what quantity of raisins should I use for a 250g cake?

      Delete
  2. So inviting
    http://trendysturvs.blogspot.com/

    ReplyDelete
    Replies
    1. it sure is...thanks for stopping by :)

      Delete
  3. manita9:48 pm

    So I go got here! And am loving it already! Nice job! :D

    ReplyDelete
  4. Anonymous9:08 pm

    Can i substitute plain flour instead of wheat flour n wot quantity of rum do i use.

    ReplyDelete
    Replies
    1. The White plain flour found the the Nigerian market is actually Wheat flour. When the wheat Bran(Brown in color)is removed, the endosperm which is white in color is then processed and used to produce the "Plain flour".
      The quantity of dried fruits you want to use should determine the amount of rum you'd add to the cake. I always make sure the rum completely covers the fruits and by the time i'm ready to use it after it's been soaked for lets say overnight,the fruits must have absorbed almost the whole rum. If you aren't adding fruits, 50mls would do just fine.

      Delete
  5. Anonymous10:11 am

    Pls watz a dark treacle

    ReplyDelete
    Replies
    1. Dark treacle is a sugary syrup which adds a distinctive rich, dark flavour to traditional recipes and cakes. It is readily available in the nigerian market especially with those who sell cake ingredients.

      Delete
  6. Come to think about it, I have never baked a cake on my own before but after reading this post, I shall try it out. You have a lovely blog. x

    www.spynaija.blogspot.com

    ReplyDelete
  7. Anonymous1:41 pm

    Like to try this but what kind of milk cab I use to be precise?Can I use peak milk?I was told any milk spoils a cake on time due to its microbial activity.And also,as for the raisins,should I drain out the alcohol before using it and what quantity of raisins should I use for a 250g cake.Pls reply soon.thanks

    ReplyDelete
    Replies
    1. Milk spoils cake especially if you intend keeping it for a long time. You could use milk essence which is sold in either powdered or liquid form. Half a cup of raisins would do just fine. The alcohol serves as a preservative for the cake so don't drain out.

      Delete
  8. Anonymous2:23 pm

    This is lovely!

    ReplyDelete
  9. Anonymous8:15 pm

    God bless you for this omalicha. ezigbote nwanyi a na alu. I'ld make sure this blog is subjected to massive publicity....it is importantnkpa

    ReplyDelete
    Replies
    1. Awww!!!!!! Thanks Anon :)

      Delete
  10. Dobby pls can a food processor b used for dis recipe?

    ReplyDelete
    Replies
    1. Sure it can though scraping the batter from the food processor makes it tough especially with the blades and all. Why not get a hand mixer; it doesn't occupy space in d kitchen and scrapping the batter from a bowl would be a lot more easier.

      Delete
  11. Anonymous5:41 pm

    HELLO! I REALLY LOVE YOUR BLOG MAINLY BECAUSE I CAN RELATE TO THE RECPES AND THE INGREDIENTS ARE EASILY ACCESSIBLE IN MY REGION(LAGOS), MY QUESTION IS CAN I ALSO BAKE THIS CAKE USING A STOVE AND USING THE NORMAL BAKING PAN AND NOT THESE SMALL ONES FOR CUP CAKES

    ReplyDelete
    Replies
    1. I'm so glad you do anon :). Yes you can use the normal baking pan. Do check out my post on how to bake without an oven with this link >>> http://dobbyssignature.blogspot.com/2012/12/how-to-bake-without-oven.html <<<

      Delete
  12. Anonymous5:47 pm

    pls whats dark treacle

    ReplyDelete
    Replies
    1. Anonymous2:49 pm

      Dobby 25 January 2013 09:35

      Dark treacle is a sugary syrup which adds a distinctive rich, dark flavour to traditional recipes and cakes. It is readily available in the nigerian market especially with those who sell cake ingredients.

      Delete
  13. Thank u for this post.more needed.it can in handy and very useful.I was scared of the sand stuff and u offered help now this recipe.u r d bomb.please post more for us.God bless u

    ReplyDelete
    Replies
    1. Thank you maki & God bless you too.

      Delete
  14. Anonymous11:57 pm

    I'm so glag Fø̲̣̣я̅ what you've done! Indeed I'm really obsessed with cooking and baking has been my crave. That you've given a solution to the incessant power outtage is very insightful. Keep the G̲̣̣̣̥O̲̣̣̥ό̲̣̣̣̥̥̊ƌ̲̣̣ work alive and God bless you!

    ReplyDelete
    Replies
    1. Thanks Anon... God bless you too

      Delete
  15. Nice. Thanks for this post
    http://sleek-lady.blogspot.com

    ReplyDelete
    Replies
    1. Thanks sleek lady :)

      Delete
  16. rodiat6:21 pm

    is it mandatory to use rum nd ar thr no oda preservatives?

    ReplyDelete
    Replies
    1. its not mandatory but necessary if you want your cake to last longer. Apart from rum, you can use brandy. There are other preservatives especially in powdered form but the alcoholic ones like rum and brandy are more natural. They also give the cake a distinct taste.

      Delete
  17. Anonymous12:48 pm

    Thks 4 dis beautiful post :*, iv so longed for direction on how to bake cupcakes without an oven but u dint mention how I can get to know or monitor the temp of the pot and how long I have to preheat before I can put my cakes. Pls I need a reply urgently, thks again

    ReplyDelete
    Replies
    1. You could preheat the pot for about 10mins on low flame (Blue flame) before putting your cake(s). The major hitch with this method is you'd have to rely mostly on intuition and timing when it comes to monitoring the temperature and Baking time.

      Delete
    2. Anonymous4:22 am

      Once you perceive the cake strongly, you can open the pot to check if it is done.

      Delete
  18. Anonymous10:45 am

    Dis is so wooow

    ReplyDelete
  19. Anonymous6:28 pm

    today is my first here and i am addicted to it already.kudos

    ReplyDelete
  20. Anonymous6:28 pm

    today is my first here and i am addicted to it already.kudos

    ReplyDelete
    Replies
    1. Yay!!!! Three cheers for the first time Visitor :). You are most welcome Anon!

      Delete
  21. dobby, abeg o rich fruit cake recipe 4 christmas. i soaked my mixed fruit like 2wks now in dark rum. Pls help with recipe annd step by step pics. Tnx luv

    ReplyDelete
    Replies
    1. I've gotten several requests for fruit cake this past few days. Fruit Cake it'd be then :)

      Delete
  22. Nice work you doing, I really appreciate your effort. Please the frosting on these cup cakes, is it consumable because it basically just icing sugar and butter only. For my normal cake size does that mean I will place my baking pan with my mixed recipe on the over turn baking pan like place a pan on an over turn pan in the hot pot?

    ReplyDelete
    Replies
    1. hello nat,
      yes the frosting is consumable, though most people prefer having their cakes without considering the combo sugar & butter calories contained in it. For the normal cake size, you'd place your baking pan (with cake batter in it) on top of an upside down stainless plate placed in a pot. Better still, turn the stainless plate upside down and place in the pot before heating the pot. Once the pot is hot, place your cake pan with batter in it on top of the upside down stainless plate in the pot.

      Delete
  23. tnxxxxxxx. Muaaaaahhhhhhhh. Waiting patiently

    ReplyDelete
    Replies
    1. you are welcome queen :)

      Delete
  24. humvee8:52 am

    Hello Doddy, found u. When I typed a search for chinchin recipes. M very interested in cakes but I do not knw how go about starting up, meaning I want to start from scratch. I have no equipments, nothing. Was hoping you'l point me in the right direction. I also hav a tip for you to prevent your pictures being stolen, Its called a watermark. Ask any1 who's into graphics they'll help u out with that.

    ReplyDelete
    Replies
    1. Hi humvee,
      thanks humvee. Working on a good watermark that'd go over the pictures. As a beginner in cake making, Here are some Basic tools you'd need::
      *An Oven or Pot (http://www.dobbyssignature.com/2012/12/how-to-bake-without-oven.html)
      *Mixer / Wooden or rubber spatula
      *Bowls (for mixing)
      *A whisk
      *Measuring Spoons
      *Graduated measuring cup
      *Sifter
      *Cooling rack
      *Baking sheets (For the oven baking)
      *Baking pan

      Delete
  25. humvee11:56 am

    Thanks dobby, I'll keep u updated, its my brother's birthday today and I made Rolled Crepes with Shredded Smoked fish filling for him, he loved it. Forgot to take pictures though.

    ReplyDelete
  26. Thanks for the feedback humvee. Do send him a belated birthday greeting on my behalf :). Not fair you didn't take pictures though *Straight face*

    ReplyDelete
  27. Replies
    1. do give us a feedback once you try it out k

      Delete
  28. mobola8:10 pm

    u r d best Dobby,im so obsessed with cooking nd u r making it real for me especially wit d pictures,I LUV U GIRL,Thank u

    ReplyDelete
    Replies
    1. awww!!! Thanks mobola *Hugs* :)

      Delete
  29. Anonymous7:45 pm

    Wetin n my gain if i no follow u? Just look at ur side, am der beside u.. Lol.. Wonderful blog, awesome pictures n yummy recipes.. Thanks.. Natasha Samuels

    ReplyDelete
    Replies
    1. Awww!!! Thanks a milli Natasha *Hugs*

      Delete
  30. Dobby am new in the house have been followin u tru KFB and now all tnks to you I mastered the act of making samosa a shout out to me pls and I love what you doing

    ReplyDelete
    Replies
    1. Awww!!! Thank you Ballerina. I really do appreciate :)

      Delete
  31. Anonymous6:45 pm

    Thanks, I can now bake my cupcake without an oven. Good work done.

    ReplyDelete
  32. Pls wat cup can I use for my measurement. Can I use d small liquid tin of peak milk.

    ReplyDelete
  33. Anonymous10:08 pm

    In your recipe, u stated half kilo plain flour,am assuming 500g,right?

    ReplyDelete
  34. Anonymous5:56 pm

    Hi Dobby,
    Please can I buy a local wheat in the market grind and sieve and make use of it as wheat flour? cos I don't really understand the wheat flour your talking about.
    Thanks.

    ReplyDelete
    Replies
    1. Hi Anon, Wheat flour is the regular all purpose flour sold in the market (White). Wheat meal is the brown flour.

      Delete
  35. ekamma9:51 am

    So loving ur recipes, You're God sent. Pls when u say 175ml milk, can peak evaporated milk be fine? And if we are to use powdered milk, how many spoons would be sufficient for that volume of water. Thanks

    ReplyDelete
    Replies
    1. Hi ekamma, Yes that would be fine. You could use 3-4 tbsps. powdered milk for that size of water.

      Delete

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