Scratch Chocolate Pirate Cupcakes

Scratch Chocolate Pirate Cupcakes

We’ve been baking a bit lately. We’ve been trying to beef up one of the little ladybugs, so that calls for a little homemade scratch baking! Chocolate Cupcakes to be exact.

This was the first time I had ever made cupcakes, so please don’t laugh. This is all new to me. Here’s the recipe I used:

One-Egg Chocolate Cake– Taken from A guide to Good Cooking with Five Roses Flour

1 1/2 cups Five Roses Enriched Flour          1/3 cup butter (margarine)

1/2 teaspoon baking soda                                  1 cup brown sugar

2 level teaspoons baking powder                    1 egg (unbeaten)

1/2 cup cocoa                                                          1 cup sour milk (easy to make )

1/4 teaspoon salt (I don’t use )                         1 cup chopped nutmeats (didn’t use)

Sift cocoa with remaining dry ingredients, then make same as Butter Cake (Pages 62 & 63). Nuts should be sprinkled with a little of the flour before they are added to mixture.

This is a delicious and a very economical cake. It may be baked in paper cases or muffin tins, or in a shallow pan, then cut in squares. It may be used as the foundation for steamed or baked cup puddings, for cottage pudding or up-side down cake.

Method for mixing butter cakes (Taken from pages 62 & 63)-

Practically all butter cakes are mixed by the same method. When making cakes which call for only one or two eggs, the yolks and whites of eggs are usually beaten together; when more than two eggs are used, whites and yolks are usually separated, and the whites–stiffly whipped–are folded in at the last.

1. Heat oven. Line cake tins with wax paper, or grease them lightly and dust with Five Roses Vitamin Enriched Flour.

2. Sift and measure flour. Sift flour, baking powder and salt three or four times.

3. Cream shortening until smooth and almost white. Add one-half the sugar gradually, while beating between additions. The fine texture of your cake is dependent on this beating. Each portion of sugar must be dissolved in the butter before adding the next.

4. Beat eggs or egg-yolks until thick and light; add remainder of sugar gradually, beating between additions.

5. Combine egg and butter mixtures, and beat until mass is light and fluffy.

6. Add dry ingredients alternately with liquid, beginning and ending with flour. Each portion of flour must be beaten into mixture before adding more liquid. When flour has been added, beat the mixture only enough to make smooth. Add flavoring.

7. When eggs have been separated, fold in stiffly whipped whites at the last.

8. Pour at once into prepared pans. With mixing spoon, push the batter well to the sides of pans, so the cake will bake with an even top.

9. Bake on centre rack of oven, at temperature given with each cake recipe. Do not open oven door until cake has baked for one-third of full baking time. When cake is three-fourths baked, turn to bake evenly.

10.When baked, remove from oven. Invert on cake rack. Allow cake to stand one minute, then lift off the tin. Should cake stick, wring a cloth out of cold water, press it over the bottom of tin, allow it to stand for two minutes, after which cake should drop out without further trouble.

A cake that is correctly baked should shrink from sides of pan; it should be an even brown colour and should spring back when centre is touched with the finger. A toothpick or long darning needle inserted in the centre should come out clean. Cakes made with Five Roses Vitamin Enriched Flour should be baked to a rich golden shade.

If cake should burn on the bottom, allow cake to cool, then grate off the burned portion, using a lemon grater.

Dryness in cake is usually caused by too much flour, too much baking powder, or over-baking. Cakes made with Five Roses Vitamin Enriched Flour will be light but moist, and will remain fresh.

Sogginess is usually caused by too much fat or sugar, by under-cooking or by too little flour. A coarse-grained and heavy cake is sometimes caused by too little beating.

Brown Sugar Frosting

2 cups light brown sugar                   1 tablespoon butter

3/4 cup evaporated milk                  1/4 teaspoon vanilla

1/2 cup water                                         1/4 teaspoon salt

Combine sugar, milk, water, butter and salt. Bring to boiling point and stir constantly until sugar is dissolved. Boil without stirring until mixture reaches the soft ball stage. Cool to lukewarm. Add vanilla. Beat vigorously until creamy and stiff enough to spread.

Happy Baking,

Love the Three Ladybugs

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