Tag Archives: Flour

Mar 8 2012

Brownie Cupcakes

I have been doing a lot of baking and trying to keep it varied.  I am baking for my class and one boy asked me to make cupcakes and brownies.  I solved the problem by making these.  I think, he will be happier with the best of two worlds.

Brownie Cupcakes: adapted from Joy of Baking

4 ounces bittersweet chocolate, shredded

2 cups margarine, cut into pieces

1 1/4 cup sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup flour

1/4 teaspoon salt

Preheat oven to 325 degrees F  and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.

Melt the shredded chocolate and margarine  in microwave. Once the chocolate is melted and smooth, remove and let cool for a few minutes. Then stir  in the sugar.  Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended.

Evenly divide the batter between the muffin cups.

Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack.

Makes 12 cupcakes.

For the frosting recipe, go to Joy’s site.

This is linked to the Hearth and Soul Hop         Sweet Treats Thursdays    This Week’s Cravings

Sep 19 2011

Cinnamon Minis

I had about a half hour to bake something which meant I needed a quick baking item.  Immediately, muffins came to mind  but I was not sure,  I could even pull that off.  Then, I thought of my minis, the tiniest of minis.  In a muffin pan that usually holds six muffins, these hold 12 shaped cakes, as tiny as can be.  They would bake even faster.
I used a recipe from Taste of Home for Cinnamon Muffins, adapted the recipe slightly and made these adorable little gems.
The star-shaped mini below is really a tin, I did not have enough batter for.  I put in a little and got this flat cutie.  It was thick enough to taste good.
Cinnamon Minis        
Ingredients
  • 1/3 cup canola oil
  • 1/2 cup sugar
  • 1 egg
  • 1-1/2 cups gluten-free flour mix or all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Rice milk

There is a topping in the original recipe but I had no time to make it.
Directions

  • In a large bowl, mix oil  and sugar well. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to sugar mixture alternately with Rice milk until well combined.
  • Fill greased miniature shapes 2/3rds  full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.