Are these muffins or are they cupcakes? I’m not sure. Let’s say they’re a cakey muffin that keeps well and gets stickier as time goes on. It is such a quick recipe with a great reward in terms of taste and texture and easy enough to get the kids helping with too.
We have decided that they can take quite big chunks of chocolate in them, but a mixture of chunks and chips is nice. I’m thinking they could take a filling too, but haven’t decided which direction to go with on it. Hmmm. These are so nice – do give them a go.
Continue reading 'Sticky chocolate muffins'»
It’s a cupcake that bows in the presence of the mighty doughnut; taking on its personality but with none of that boiling oil business.
There are so many recipes out there for this kind of thing, but they all seemed so cakey – you’re not going to pull off the homage to doughnut-ism with a cake crumb, so I was downright excited when I stumbled across this recipe in my little darling, ‘Goodfood 101 teatime treats’.
I altered the method slightly to my ‘all in one, but in 2 goes’ method because I’m not a fan of the ‘all in one method’ – that’s just asking for a tough cake.
I also changed the jam from strawberry to raspberry and I sieved it to remove the seeds. Far more doughnutty that way.
This recipe was intriguing because the proportions are different and you are rewarded with a coarser crumb – far nearer the doughnut. Having said all that, don’t be fooled into thinking this is a doughnut because it definitely is not. If anything, it’s a cupcake/muffin hybrid with a big nod in the doughnut’s direction.
Oh yes, I forgot to add. It’s delicious and horribly more-ish.
Continue reading 'Doughnut Cupcakes'»
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