Tuesday, 19 August 2008

Pat-a-cake, pat-a-cake……

…………………………baker's man.
Bake me a cake as fast as you can.
Pat it and roll it and mark it with "B"
And put it in the oven for Baby and me.

Finally bought myself a muffin tray with 250 of those cute paper cups. This is what became of all the batter that went into the tray, nice ne c’est pas?

Its called Devil’s Food Cupcakes. Am not sure of the authenticity of this, but I read some where that until the first half of the 19th century chocolate was not used as an ingredient in cakes!!
(Aren’t I glad was born in 1980)

Now, why is it called devil’s food cake? Perhaps the enormous quantities of cocoa & dark chocolate that go into making it. Also, baking soda used as one of the ingredients is supposed to cause reddening of the cocoa powder when baked (didn’t detect a faintest trace of this though).
Also, contrasts with the Angel cake which is light, white & fluffy – which translates to lots of egg & egg whites (blech).

Anyways, here’s the recipe for those who might want to try it out, makes about 9 cupcakes.


Butter – ½ cup melted
· Cocoa – ¾ cup
· Dark chocolate - 50 gms chopped into bits (about 9-10 tbsp chopped)
· Eggs – 1
· Sugar - 3/4 cup (can use a bit of cinnamon flavored sugar as well)
· Vanilla extract - 1 tsp
· Flour - 3/4 cup
· Baking powder - 3/4 tsp
· Baking soda - 1/2 tsp
· Salt - 1/2 tsp (no need to use if using Amul butter, preferably use the new variety with reduced salt)
· Butter milk - 1/2 cup (mix equal amounts of water & yoghurt)

Mix melted butter with sugar
Add the buttermilk – mix
Whisk in beaten egg with vanilla
Sift cocoa, flour, baking powder and soda
Add one spoon at a time to the liquid mixture
Line muffin tray with paper cups, spoon 1 tbsp of batter, add about 1 tsp of chopped up dark chocolate bits, follow up with another 1 tbsp of batter
Bake at 175 degrees celcius for about 20 mins

No comments: