This is a recipe I found on the Taste forum, lost and then bashed a whole lot of combinations into google to find it again, so I am recording the recipe here for future procrastibaking. It's an odd method, but there is something oddly satisfying about it and the cakes looked lovely (they did shrink a little but I forgave them). I made them for my mother-in-law's birthday, along with the mini flourless chocolate cupcakes also on the plate. I decorated the white cupcakes with a marshmallow dipped in white chocolate and then hundreds and thousands and stuck to the cake with more white chocolate melted with a touch of cream, which is also what I drizzled on the flourless cupcakes. They were so cute and I wish I'd got a close up but I only took the quick snap above. (I felt like a bit of a dill standing in my sister-in-law's kitchen photographing the food.) I did the marshmallow thing because I wasn't sure if my mother-in-law (who has to avoid fat for health reasons) would eat a cupcake but I knew she wouldn't resist a marshmallow.
3/4 cup caster sugar
1 cup SR flour
- Into a 1 cup metric measuring cup break your eggs and fill to the top with thickened cream.
- Beat 1 minute.
- Add a splash of vanilla essence and the caster sugar.
- Beat 3 minutes. It will go lovely and thick.**
- Sift the flour in and fold into mixture.
- Spoon into 12 patty pans (about half full). Bake in moderate oven until light golden and cakes spring back when lightly touched in the centre (I think this took 12 minutes in my fanforced oven).
*Scout is the user name of the person who first posted these cupcakes. They seem to be somewhat legendary on the Taste forum.
**I actually timed this and realised I was quite bored of beating after one minute and thought it MUST have been AT LEAST THREE MINUTES OR OMIGOD FOREVER, so it was good to user the timer.
That sounds like a really yummy recipe. I love a pared down list of baking ingredients. Will try for my next procrastibake.ReplyDelete