R
Robert Puckett
Guest
Hot Cocoa "Cupcakes"
Recipe courtesy Gale Gand
Prep Time: 20 minutes Cook Time: 30 minutes Yield: about 12 servings, depending on the size of your
coffee cup
Cake: 1 1/2 cups sugar 1 2/3 cups all-purpose flour
1/2 cup plus 1 tablespoon cocoa powder, preferably Dutch-processed
2/4 teaspoon baking powder
3/4 teaspoon baking soda
4/4 teaspoon salt 2 eggs
5/4 cup milk
6/3 cup plus 1 tablespoon vegetable oil
7/2 tablespoon pure vanilla extract
8/4 cups very hot water Topping: 1 cup heavy cream 1 tablespoon sugar or 1 can real whipped cream
Equipment: 6 fairly heavy China coffee cups
Make the Cake: Preheat the oven to 350 degrees F. Sift together the sugar, flour, cocoa, baking
powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a
hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add
to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at
low speed until just combined. The batter will be quite thin.
Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake
pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the
center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't
remove the cakes from the cups!) Meanwhile, make the Topping: In a chilled bowl, combine the cream
and sugar and whip, using a hand-mixer, until soft peaks form. When ready to serve, spoon the
topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve
with a spoon.
--
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Recipe courtesy Gale Gand
Prep Time: 20 minutes Cook Time: 30 minutes Yield: about 12 servings, depending on the size of your
coffee cup
Cake: 1 1/2 cups sugar 1 2/3 cups all-purpose flour
1/2 cup plus 1 tablespoon cocoa powder, preferably Dutch-processed
2/4 teaspoon baking powder
3/4 teaspoon baking soda
4/4 teaspoon salt 2 eggs
5/4 cup milk
6/3 cup plus 1 tablespoon vegetable oil
7/2 tablespoon pure vanilla extract
8/4 cups very hot water Topping: 1 cup heavy cream 1 tablespoon sugar or 1 can real whipped cream
Equipment: 6 fairly heavy China coffee cups
Make the Cake: Preheat the oven to 350 degrees F. Sift together the sugar, flour, cocoa, baking
powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a
hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add
to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at
low speed until just combined. The batter will be quite thin.
Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake
pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the
center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't
remove the cakes from the cups!) Meanwhile, make the Topping: In a chilled bowl, combine the cream
and sugar and whip, using a hand-mixer, until soft peaks form. When ready to serve, spoon the
topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve
with a spoon.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/