m (Robot: Removing from Category:Baking soda Recipes) |
m (Bot: Fixing redirects) |
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===Ingredients=== |
===Ingredients=== |
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− | * 1 1/4 cups [[all-purpose flour]] |
+ | * 1 1/4 cups [[flour|all-purpose flour]] |
− | * 1 1/2 cups [[sugar]] |
+ | * 1 1/2 cups [[granulated sugar|sugar]] |
− | * 1/3 cup [[unsweetened cocoa powder]] |
+ | * 1/3 cup [[cocoa|unsweetened cocoa powder]] |
* 1/2 tsp. [[baking soda]] |
* 1/2 tsp. [[baking soda]] |
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* 1/4 tsp. [[salt]] |
* 1/4 tsp. [[salt]] |
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===Directions=== |
===Directions=== |
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#Preheat oven to 375F. Grease 8 to 10 muffin cups, or line with paper liners. |
#Preheat oven to 375F. Grease 8 to 10 muffin cups, or line with paper liners. |
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− | #Whisk together [[flour]], 3/4 cup [[Sugar]], [[cocoa powder]], [[baking soda]] and [[salt]]. |
+ | #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]]. |
#In separate bowl, whisk together [[buttermilk]], [[oil]], melted [[butter]], [[egg]] and [[vanilla]]. |
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#Make well in center of dry ingredients, add [[buttermilk]] mixture and stir just to combine. Overmixing makes cake tough. |
#Make well in center of dry ingredients, add [[buttermilk]] mixture and stir just to combine. Overmixing makes cake tough. |
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#Spoon batter into prepared muffin cups, filling each about two-thirds full. |
#Spoon batter into prepared muffin cups, filling each about two-thirds full. |
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− | #Sprinkle tops with 1/4 cup [[Sugar]]. |
+ | #Sprinkle tops with 1/4 cup [[Granulated sugar|Sugar]]. |
#Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean. |
#Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean. |
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#Remove from oven, and cool. |
#Remove from oven, and cool. |
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#Mix cleaned [[Berries]] gently. |
#Mix cleaned [[Berries]] gently. |
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#Put thawed [[raspberries]] in blender or food processor, and process until smooth. |
#Put thawed [[raspberries]] in blender or food processor, and process until smooth. |
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− | #Add remaining 1/2 cup [[Sugar]], and process until dissolved. |
+ | #Add remaining 1/2 cup [[Granulated sugar|Sugar]], and process until dissolved. |
#Strain to remove seeds, if desired. |
#Strain to remove seeds, if desired. |
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#Pour over [[Berries]]. Mix and chill. |
#Pour over [[Berries]]. Mix and chill. |
Revision as of 09:26, 14 May 2010
Description
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2/3 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup butter, melted and cooled
- 1 large egg, beaten
- 1 tsp. vanilla extract
- 4 cups hulled and sliced strawberries
- 2 cups blackberries
- 2 cups blueberries
- 2 cups frozen sweetened raspberries
Directions
- 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.
- 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.
- Spoon batter into prepared muffin cups, filling each about two-thirds full.
- Sprinkle tops with 1/4 cup Sugar.
- Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean.
- Remove from oven, and cool.
- Leave cakes in muffin tin, and, when cool, wrap in plastic bag for transporting to picnic.
- Mix cleaned Berries gently.
- Put thawed raspberries in blender or food processor, and process until smooth.
- Add remaining 1/2 cup Sugar, and process until dissolved.
- Strain to remove seeds, if desired.
- Pour over Berries. Mix and chill.
- 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.