This is my own recipe, after years and years of baking and tweaking I’ve found many different ways of chucking a decent recipe together to makes cakes and muffins. This recipe however has to be the most lightest and delicate of them all.
The texture of the sponge is absolutely Heavenly while it doesn’t sit like cement in your stomach, also it can be a little dangerous as they are soooo nice you will want another and another hehe.
- A large muffin tin
- muffin cases
- 1 tsp baking powder
- 210g of softened butter (room temp)
- 210g sugar
- 50g of cocoa powder
- 4 eggs
- 210g of self raising flour
- A good splash of milk
- 2-3 tsp of salted caramel flavouring
pre heat your oven to 150*/gas mark 4, now in a mixing bowl cream together the butter and sugar, I mix with an electric hand whisk as it’s just so much easier and kinder on my hands, also get lots of air into the mixture. Once’s you have a light fluffy mixture that’s lightened in colour with no lumps, it’s ready for the next step.
No add in the baking powder, cocoa powder, eggs, salted caramel flavouring, splash of milk and the flour. Normally I run the flour through a sieve and tap it from a height to ensure lots of air is getting into the mixture and no lumps, this time I wanted to experiment a little and see what the outcome would be by just chucking the flour in the mixture without a sieve. I poured the flour in straight from the bag and my card all the ingredients together with the electric whisk, I made sure to give it a really good mix to ensure the air was getting in and to break down any lumps from the flour.
Now line your muffin tin with your large muffin case and scoop the mixture in with a large dessert spoon. (See picture to see roughly how much to put in)
I usually have enough mixture left over to pop in a little cake tin as I don’t have another muffin tin.
If you want to make less muffins or even just small buns, you can always half the ingredients to make less of a mixture.
I have a cake loving family though so we never have leftovers.
Now pop the trays into the pre heated oven and leave them until the mixture has all evened out and started to cook, I usually leave them and check after about 15-20 mins. I check the cakes are cooked through by using a metal skewer. I poke the skewer into a few muffins on the outside of the tin and also in the middle to check they are all cooked. The perfect indication that your cakes are ready is when you pull out the skewer and it’s completely clean. If you pull it out and there funny mixture stuck the to skewer then it’s definitely not ready and need a little longer in the oven.
Once the cakes are ready, pull them out and let them cool before serving. You can always add them onto a cooling tray if you are wanting to decorate them and are pushed for time to wait for them to cool.
Enjoy these beautiful, angelically light, fluffy cakes ❤️