One batter, four cake variations

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Helloo!

It’s a dreadful and rainy day today, which can only mean one thing: baking day! I felt like trying something new but was not entirely sure what, so I started thinking until I had some ideas. I decided to try all four ideas at once, and create four different cakes with only one base batter.

I’m at my parents’ place in the middle of nowhere so I can’t run to the store to get supplies if we don’t have what I need. Okay, to be fair it’s only 15 minutes by bike but that’s way too far when it’s raining! So I had to work with what we had. I found apples and cinnamon, instant coffee, dark chocolate and oranges, pecans and honey. Not too bad.

Uggh, by the way: I’m feeling so sick… I remember when we were younger my brother and I were always allowed to “clean” the mixing bowl after my mom baked a cake. My brother once said “When I’m older I’m going to make a whole bowl of cake batter for the sole purpose of eating it uncooked!” and my mom told him that he would do that once and then neeeever again. Well, I just cleaned out the bowl and now I’m feeling so nauseous I never want to eat the leftover batter again. Guess mom was right!

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Four different cakes made with one batter

First of all, to make cupcakes you have a very simple rule. For around 10 small cupcakes you need 125 grams of butter, 125 grams of self-raising flour and 125 grams of sugar together with 2 eggs. You can multiply this or half it or do whatever you want, as long as you keep the ratio in mind!

For these cakes I used a little less sugar, as every variant would have ingredients mixed in that would add a certain sweetness already.

What you need for the basic batter:

  • 125g butter, room temperature
  • 125g self-raising flour
  • 110g sugar
  • Eggs, 2 large
  • Milk, 2 tablespoons
  • Pinch of salt

What you need to do:

  • First, whisk the butter until it’s smooth. Start adding the sugar, only adding new when it is dissolved in the mixture.
  • Whisk in the eggs piece by piece.
  • Slowly add the self-raising flour and whisk at high speed.
  • Add the salt. Pour in the 2 tablespoons of milk and whisk for another minute.

Variation 1: Apple cinnamon cake

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What you need: 1/4 of an apple, teaspoon of cinnamon
– Cut the apple in small pieces. Place a quarter of the pieces on a piece of kitchen towel: this will prevent the apple pieces from making the cake soggy.
– Grease the ramekin using butter, oil or a baking spray.
– Place the cinnamon in the ramekin. Spoon in a few tablespoons of the cake batter and mix well. Place the apple pieces in the ramekin too. Top with some more cake batter until it’s about 3/4 full. Carefully move a teaspoon around in the mixture, creating a nice pattern of the light and darker batter.

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Variation 2: Espresso cake

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What you need: instant coffee powder, 2 teaspoons. I used the 2-in-1 mixture that also has sugar in it but regular instant coffee would be fine too, just a bit more bitter.
– Grease the ramekin using butter, oil or a baking spray.
Pour 1.5 teaspoon of the coffee powder in the ramekin and top this with the cake batter. – Fill the ramekin until 3/4 full. Sprinkle with the remaining powder and mix well.

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Variation 3: Orange zest and dark chocolate cake

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What you need: 1 orange, small piece of dark chocolate.
– Grate the orange peel until you have around 3/4 to a full teaspoon of zest.
– Either finely chop or grate the dark chocolate until you have 2 teaspoons full.
– Grease the ramekin using butter, oil or a baking spray.
– Spoon in some of the cake mixture. Top with the orange zest and half of the chocolate.
– Spoon in more cake mix, until the ramekin is 3/4 full. Top with the remaining chocolate.

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Variation 4: Honey glazed pecan cake

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What you need: a small handful of pecans, a tablespoon of honey.
– Grease the ramekin using butter, oil or a baking spray.
– Glaze the pecans with some honey. Place a few at the bottom of the ramekin.
– Add the batter to the ramekin until 3/4 full. Top with the remaining honey glazed pecans.

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To finish

  • Preheat the oven to 180 degrees.
  • Place the ramekins in the middle of the oven. Bake them for around 35 minutes.
  • Test the middle of the cakes with a skewer. If it comes out dry, your cakes are finished.
  • Take them out of the ramekins immediately, and let cool on a rack.
  • You can eat them while still warm, enjoy!

Rainy day well spent if you ask me. The cakes turned out so nice, and the next day they tasted even better. Yumm! There are many more cake variations, let me know if you have any good ones!

See you next time 🙂
Vivian

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Chocolate and orange zest
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Apple cinnamon: swirled the cinnamon batter into the base one.
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All four variations, uncooked
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And done!

 

 

 

 

 

 

 

 

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2 Replies to “One batter, four cake variations”

  1. Vivian, I’m so impressed that you baked, photographed and posted FOUR variations of a cupcake. Well done! As for feeling sick from eating too much batter: I am so there with you! Apparently being adults doesn’t mean our urges to do things like lick cake batter bowls or eat too many cookies go away. Haha. My favorite variation is the Honey Glazed Pecan cake. Great post! 🙂

    1. Aww, thank you so much! It means a lot to me for you to say that 🙂 The honey glazed pecans were my favourite too, the taste is great!
      Being an adult unfortunately changes nothing… haha!

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