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{{Wikifiedrecipe}}
 
==Description==
 
   
===Ingredients===
+
== Description ==
* 1 1/4 cups [[all-purpose flour]]
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* 1 1/2 cups [[sugar]]
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=== Ingredients ===
* 1/3 cup [[unsweetened cocoa powder]]
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* 1 1/4 cups [[flour|all-purpose flour]]
  +
* 1 1/2 cups [[granulated sugar|sugar]]
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* 1/3 cup [[cocoa|unsweetened cocoa powder]]
 
* 1/2 tsp. [[baking soda]]
 
* 1/2 tsp. [[baking soda]]
 
* 1/4 tsp. [[salt]]
 
* 1/4 tsp. [[salt]]
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* 2 cups [[blueberries]]
 
* 2 cups [[blueberries]]
 
* 2 cups frozen sweetened [[raspberries]]
 
* 2 cups frozen sweetened [[raspberries]]
===Directions===
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== Directions ==
#Preheat oven to 375F. Grease 8 to 10 muffin cups, or line with paper liners.
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# Preheat oven to 375F. Grease 8 to 10 muffin cups, or line with paper liners.
#Whisk together [[flour]], 3/4 cup [[Sugar]], [[cocoa powder]], [[baking soda]] and [[salt]].
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# Whisk together [[flour]], 3/4 cup [[Granulated sugar|Sugar]], [[cocoa|cocoa powder]], [[baking soda]] and [[salt]].
#In separate bowl, whisk together [[buttermilk]], [[oil]], melted [[butter]], [[egg]] and [[vanilla]].
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# In separate bowl, whisk together [[buttermilk]], [[oil]], melted [[butter]], [[egg]] and [[vanilla]].
#Make well in center of dry ingredients, add [[buttermilk]] mixture and stir just to combine. Overmixing makes cake tough.
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# Make well in center of dry ingredients, add [[buttermilk]] mixture and stir just to combine. Overmixing makes cake tough.
#Spoon batter into prepared muffin cups, filling each about two-thirds full.
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# Spoon batter into prepared muffin cups, filling each about two-thirds full.
#Sprinkle tops with 1/4 cup [[Sugar]].
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# Sprinkle tops with 1/4 cup [[Granulated sugar|Sugar]].
#Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean.
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# Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean.
#Remove from oven, and cool.
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# Remove from oven, and cool.
#Leave cakes in muffin tin, and, when cool, wrap in plastic bag for transporting to picnic.
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# Leave cakes in muffin tin, and, when cool, wrap in plastic bag for transporting to picnic.
#Mix cleaned [[Berries]] gently.
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# Mix cleaned [[Berries]] gently.
#Put thawed [[raspberries]] in blender or food processor, and process until smooth.
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# Put thawed [[raspberries]] in blender or food processor, and process until smooth.
#Add remaining 1/2 cup [[Sugar]], and process until dissolved.
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# Add remaining 1/2 cup [[Granulated sugar|Sugar]], and process until dissolved.
#Strain to remove seeds, if desired.
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# Strain to remove seeds, if desired.
#Pour over [[Berries]]. Mix and chill.
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# Pour over [[Berries]]. Mix and chill.
#To serve, break each cake in half horizontally, and place bottom in bowl.
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# To serve, break each cake in half horizontally, and place bottom in bowl.
#Spoon about 1 cup of [[Berries]] over bottom of cake, and cover with cake top.
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# Spoon about 1 cup of [[Berries]] over bottom of cake, and cover with cake top.
   
==See also==
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== See also ==
   
[[Category:Recipes]]
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[[Category:Berry Desserts]]
[[Category:Vegetarian Recipes]]
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[[Category:Berry Recipes]]
[[Category:Cocoa Recipes]]
 
[[Category:Vanilla extract Recipes]]
 
 
[[Category:Blackberry Recipes]]
 
[[Category:Blackberry Recipes]]
[[Category:Raspberry Recipes]]
 
 
[[Category:Blueberry Recipes]]
 
[[Category:Blueberry Recipes]]
 
[[Category:Buttermilk Recipes]]
 
[[Category:Buttermilk Recipes]]
[[Category:Berries Recipes]]
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[[Category:Cocoa Recipes]]
[[Category:Berry Desserts]]
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[[Category:Raspberry Recipes]]
  +
[[Category:Vanilla extract Recipes]]
  +
[[Category:Vegetarian Recipes]]

Latest revision as of 14:03, March 23, 2011

Description Edit

Ingredients Edit

Directions Edit

  1. Preheat oven to 375F. Grease 8 to 10 muffin cups, or line with paper liners.
  2. Whisk together flour, 3/4 cup Sugar, cocoa powder, baking soda and salt.
  3. In separate bowl, whisk together buttermilk, oil, melted butter, egg and vanilla.
  4. Make well in center of dry ingredients, add buttermilk mixture and stir just to combine. Overmixing makes cake tough.
  5. Spoon batter into prepared muffin cups, filling each about two-thirds full.
  6. Sprinkle tops with 1/4 cup Sugar.
  7. Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean.
  8. Remove from oven, and cool.
  9. Leave cakes in muffin tin, and, when cool, wrap in plastic bag for transporting to picnic.
  10. Mix cleaned Berries gently.
  11. Put thawed raspberries in blender or food processor, and process until smooth.
  12. Add remaining 1/2 cup Sugar, and process until dissolved.
  13. Strain to remove seeds, if desired.
  14. Pour over Berries. Mix and chill.
  15. To serve, break each cake in half horizontally, and place bottom in bowl.
  16. Spoon about 1 cup of Berries over bottom of cake, and cover with cake top.

See also Edit

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