Wednesday, February 24, 2010
Is it a cupcake or is it a muffin? Personally I don't mind eating either - I'd happily shove either (or both) of them with my beloved morning tea/coffee or even after a meal. But there is a difference afterall. Think of cupcakes as mini cakes that are made fancy with some icing on top. Muffins on the other hand are a more healthy, dense, and less fancy cousin. They are typically sans icing, and have fruits and/or nuts as well. Or if it is me, I'd also add in some wheat bran, maybe some
oats or some shredded wheat, maybe some ground flax!
Not today though. Today is one of those days when I cook without all
these goodies. Its just all purpose flour, refined sugar, eggs, and
butter. Yep, all the ingredients for a good and not-so-healthy cupcake.
This is inspired by Nigella Lawson's Autumnal Birthday cake from "How to be a Domestic Goddess". Actually it is exactly the same - but there is no icing, and I put the batter in my muffin tin, rather than a cake pan - simply because it looked better with a cup of afternoon tea.
I had a lot of maple syrup lying which I hadnt quite used up yet. I love maple syrup, but this one was a cheap version - very runny and not the dark amber colour that defines a good maple syrup. But this was all that I could find at my local Migros, and when it is hidden inside a dark brown bottle, you cant really guess what you are gonna get! But with so much of maple syrup in the recipe, and no other flavouring (read icing), these babies tasted a lot like pancakes! And who's complaining. I, for one, love pancakes
Here is the recipe
175 g butter, softened
100 g sugar
3 large eggs
350 ml maple syrup
500 g all purpose flour
175 ml hot water
If you are used to the cups and tablespoon measurements, here is a wonderful link from Diana's Desserts I use all the time! To prepare, preheat the oven to 375 degrees F. Line cupcake tins with paper liners or spray with non-stick spray.
Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well between each addition. Beat in the maple syrup gradually. Alternate adding flour and hot water, and beat until smooth.
Divide into cupcake tins, about 3/4 of the way up for each. Bake for 14 minutes or until toothpick comes out clean. Cool in the pan for 10 minutes before removing to a wire rack (20 minutes if you use non-stick spray instead of liners).
I sprinkled some chocolate shavings and some chocolate syrup. But they were lovely just on their own. Share