| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Scottish |
Desserts, Scottish |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 1/2 |
c |
Sugar |
| 3 |
ts |
Baking powder |
| 1/2 |
c |
Butter soft unsalted |
| 3 |
|
Eggs |
| 1 |
c |
Milk |
| 2 |
ts |
Vanilla |
| 1/4 |
c |
Marmalade orange |
| 2 |
|
Chocolate semi-sweet; melte |
| 2 |
ts |
Coffee strong and cold |
INSTRUCTIONS
TO MAKE THE BASIC CAKE BATTER: 1.Preheat oven to 375* degrees and flour 28
to 30 muffin cups and line with paper. 2.In a large mixer bowl, stir
together flour, sugar and baking powder. Mix well. 3.Add very soft butter,
eggs, milk and vanilla. Beat at low speed of electric mixer 1 minute to
blend, scrapping sides of bowl. Beat 3 minutes until smooth. TO MAKE
MARMALADE CAKES. 1.Divide batter in half. 2. Stir marmalade into half of
the batter.Spoon into the muffin cups filling half full. TO MAKE CHOCOLATE
CAKES. 1. Beat chocolate and 2 T of strong coffee into remaining half of
batter at medium speed until blended. 2. Spoon batter into muffin cups. TO
BAKE ALL CUP CAKES: 1. Bake at 375* for 18 to 20 minutes until done. 2.Cool
on rack.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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