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


• 250g Granulated Sugar


• 4 Eggs, Beaten


• 3tbsps Browning


• 2tbsps Flavor


• Raisins


• Rum/Brandy


• Queen cake Baking cups

• ½Kilo Wheat Flour
• 2tbsp Cocoa Powder
•1tbsp Baking powder
• 2tbsps Dark treacle
•1tbsp Milk essence or 175ml milk

Procedure
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


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


3. Gradually pour in the beaten eggs and mix together

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


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 
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.

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.

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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20 comments:

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

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    2. 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?

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

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

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

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

    ReplyDelete
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    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.

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  5. Pls watz a dark treacle

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    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.

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  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. 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.

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  8. This is lovely!

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  9. 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

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

    ReplyDelete

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