Sugar & Lace
I was insanely bored earlier so I decided to try a recipe from a cupcake book I bought at Barnes & Noble last month.
Caramel mud cake
1 stick butter, chopped coarsely
3 1/2 ounces white chocolate, chopped coarsely
2/3 cup firmly packed brown sugar
1/4 cup honey
2/3 cup milk
1 cup all-purpose flour
1/3 cup self-rising flour
1 egg
Decorations
doily, lace or stencil
1/2 cup powdered sugar
1) Preheat oven to 325. Line 6-hole oversize or 12-hole standard muffin pan with paper baking cups.
2) Combine butter, chocolate, sugar, honey and milk in small pot; stir over low heat, until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3) Whisk sifted flours into chocolate mixture, then egg. Divide among baking cups.
4) Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.
5) Place doily, lace or stencil over cake; sift a little powdered sugar over doily, then carefully lift doily from cake. Repeat with remaining cakes and powdered sugar.
I wish I'd had a nicer doily but hey, what can you do?
Caramel mud cake
1 stick butter, chopped coarsely
3 1/2 ounces white chocolate, chopped coarsely
2/3 cup firmly packed brown sugar
1/4 cup honey
2/3 cup milk
1 cup all-purpose flour
1/3 cup self-rising flour
1 egg
Decorations
doily, lace or stencil
1/2 cup powdered sugar
1) Preheat oven to 325. Line 6-hole oversize or 12-hole standard muffin pan with paper baking cups.
2) Combine butter, chocolate, sugar, honey and milk in small pot; stir over low heat, until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3) Whisk sifted flours into chocolate mixture, then egg. Divide among baking cups.
4) Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.
5) Place doily, lace or stencil over cake; sift a little powdered sugar over doily, then carefully lift doily from cake. Repeat with remaining cakes and powdered sugar.
I wish I'd had a nicer doily but hey, what can you do?