Posted by on Saturday, June 6, 2009 Under: Sweet things
Devil –dark and just as sinful yet very easy, uses everyday ingredients and works equally well as an afternoon treat with coffee or tea, or as dessert if served with a dollop of crème fraiche or a scoop of vanilla ice cream. Recipe yields 12 – 16 muffins, depending on how generously you fill the muffin cups. Golden syrup imparts a distinctive flavour and makes a very moist cake. The tray I use to bake these has narrower and deeper cups than normal muffin trays and the cakes come out looking like mushrooms. Now you know.
Preparation: 15 minutes Bake: 15 minutes Serves: 6 - 8
150 g (1 teacup) soft butter at room temperature
220 g (1 1/3 teacups) sugar
45 ml (3 Tbsp) golden syrup (preferably Lyle’s) or maple syrup
3 small eggs
100 g (1 teacup) plain (all-purpose) flour
40 g (2/3 teacup) cocoa
1 tsp baking powder
1/2 tsp baking soda
Desired amount icing (confectioner’s) sugar for dusting
- Preheat oven at 180 C. Grease a 12 cup (hole) muffin tray.
- Cream butter, sugar and golden syrup till fluffy. Beat in eggs one at a time, making sure each egg is well incorporated before adding the next.
- Combine the flour, cocoa powder and leavening agents and sift half over the creamed mixture. Gently stir flour in with a whisk. Repeat with remaining flour mixture
- Put 4 heaped teaspoons of batter into each muffin cup. Bake for 15 minutes. Turn off heat and wait 5 minutes before removing from oven. Wait 5 minutes then run a knife round the edge of each cake before turning out of tray. Dust tops with sifted icing sugar for a decorative effect, if desired.
In : Sweet things
Tags: chocolate sweet dessert baking muffins perry
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