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In a previous post, I taught you how to bake without an oven. Today, I’d be giving you the recipe for the Chocolate raisin cupcakes I made
with a pot. Pot baking involves the use of dry heat in baking. The baking
process doesn't burn the pot infact , it comes out clean. You just have to be
cautious when handling the pot as it could get extremely hot.
• Prep time: 45 minutes
• Baking time: 35 minutes
• Total time: 1 hr 12 minutes
• Meal Type: Dessert
Ingredients
• 250g Granulated Sugar
• 4 Eggs whisked
• 3 tbsp. Browning
• 2 tbsp. Flavor Essence
• Raisins
• Rum/Brandy
• ½Kilo Wheat flour (all-purpose flour)
• 2 tbsp. Cocoa Powder
•1 tbsp. Baking powder
• 2 tbsp. Dark treacle
•1 tbsp. Milk essence or 175ml milk
Procedure:::
Step 1: Soak the raisins in Rum 5-6hours before baking. For me, I simply
soak mine overnight. This serves as a preservative for the raisins and cake in
general
Step 2: In a large bowl, beat the Butter till soft and gradually
work in the sugar with a wooden spatula or mixer. Beat till the mixture becomes pale and fluffy
Step 3: Gradually pour in the beaten eggs and mix together
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Step 4: Blend in the cocoa powder, milk/essence, Dark treacle, flavor,
browning, raisins & rum, baking powder and mix.
Step 5: Now this is the tricky part…Fold in flour gradually and mix
in a direction (either clockwise or anticlockwise if using a wooden spatula) so it doesn't form lumps. Mix
till you get a smooth paste.
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Now to prepare the
tins for baking
Step 6: For this recipe, I used baking sheets. If you don’t want to use those, you can
simply grease the baking tins with a little margarine and dust with flour. This
would make the cakes come out clean once done.
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Step 7: Spoon the mixture into the prepared tins and place the tins in the oven or on
the surface of the overturned pan in the empty pot.
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Step 8: Bake in a pre-heated pot or oven at 180ᵒC (350ᵒF) mark 8 for about 35mins. Leave to cool in the tins before turning out.
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The recipe above makes about 15-20 medium sized cupcakes
For the Frosting
• Mix butter and icing sugar together and beat well . Add some flavor and mix.
Use it to cover each cake.
• Oh! and i sprinkled 'em with colored sugar candies
Bon Appetit! ;)
• Nigerian Cake recipes
♥♥♥ Stay Updated with more Recipes and Tutorials by following via the links below♥♥♥
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Lovely post. I'm a cake freak and thanks for the recipe.
ReplyDeleteYour photography is awesome, great work.
I don bookmark ur blog.
Thank you anon :D
DeleteWhat type of liquid milk or milk should I use to be precise? Can I use peak milk.I've been told milk spoils cake on time due to its microbial activity.And also,should I drain out the alcohol before using it and what quantity of raisins should I use for a 250g cake?
DeleteSo inviting
ReplyDeletehttp://trendysturvs.blogspot.com/
it sure is...thanks for stopping by :)
DeleteSo I go got here! And am loving it already! Nice job! :D
ReplyDeletethank you manita!
DeleteCan i substitute plain flour instead of wheat flour n wot quantity of rum do i use.
ReplyDeleteThe White plain flour found the the Nigerian market is actually Wheat flour. When the wheat Bran(Brown in color)is removed, the endosperm which is white in color is then processed and used to produce the "Plain flour".
DeleteThe quantity of dried fruits you want to use should determine the amount of rum you'd add to the cake. I always make sure the rum completely covers the fruits and by the time i'm ready to use it after it's been soaked for lets say overnight,the fruits must have absorbed almost the whole rum. If you aren't adding fruits, 50mls would do just fine.
Pls watz a dark treacle
ReplyDeleteDark treacle is a sugary syrup which adds a distinctive rich, dark flavour to traditional recipes and cakes. It is readily available in the nigerian market especially with those who sell cake ingredients.
DeleteCome to think about it, I have never baked a cake on my own before but after reading this post, I shall try it out. You have a lovely blog. x
ReplyDeletewww.spynaija.blogspot.com
Thank Ɣ☺ΰ :)
DeleteLike to try this but what kind of milk cab I use to be precise?Can I use peak milk?I was told any milk spoils a cake on time due to its microbial activity.And also,as for the raisins,should I drain out the alcohol before using it and what quantity of raisins should I use for a 250g cake.Pls reply soon.thanks
ReplyDeleteMilk spoils cake especially if you intend keeping it for a long time. You could use milk essence which is sold in either powdered or liquid form. Half a cup of raisins would do just fine. The alcohol serves as a preservative for the cake so don't drain out.
DeleteThis is lovely!
ReplyDeleteThanks anon!
DeleteGod bless you for this omalicha. ezigbote nwanyi a na alu. I'ld make sure this blog is subjected to massive publicity....it is importantnkpa
ReplyDeleteAwww!!!!!! Thanks Anon :)
DeleteDobby pls can a food processor b used for dis recipe?
ReplyDeleteSure it can though scraping the batter from the food processor makes it tough especially with the blades and all. Why not get a hand mixer; it doesn't occupy space in d kitchen and scrapping the batter from a bowl would be a lot more easier.
DeleteHELLO! I REALLY LOVE YOUR BLOG MAINLY BECAUSE I CAN RELATE TO THE RECPES AND THE INGREDIENTS ARE EASILY ACCESSIBLE IN MY REGION(LAGOS), MY QUESTION IS CAN I ALSO BAKE THIS CAKE USING A STOVE AND USING THE NORMAL BAKING PAN AND NOT THESE SMALL ONES FOR CUP CAKES
ReplyDeleteI'm so glad you do anon :). Yes you can use the normal baking pan. Do check out my post on how to bake without an oven with this link >>> http://dobbyssignature.blogspot.com/2012/12/how-to-bake-without-oven.html <<<
Deletepls whats dark treacle
ReplyDeleteDobby 25 January 2013 09:35
DeleteDark treacle is a sugary syrup which adds a distinctive rich, dark flavour to traditional recipes and cakes. It is readily available in the nigerian market especially with those who sell cake ingredients.
Thank u for this post.more needed.it can in handy and very useful.I was scared of the sand stuff and u offered help now this recipe.u r d bomb.please post more for us.God bless u
ReplyDeleteThank you maki & God bless you too.
DeleteI'm so glag Fø̲̣̣я̅ what you've done! Indeed I'm really obsessed with cooking and baking has been my crave. That you've given a solution to the incessant power outtage is very insightful. Keep the G̲̣̣̣̥O̲̣̣̥ό̲̣̣̣̥̥̊ƌ̲̣̣ work alive and God bless you!
ReplyDeleteThanks Anon... God bless you too
DeleteNice. Thanks for this post
ReplyDeletehttp://sleek-lady.blogspot.com
Thanks sleek lady :)
Deleteis it mandatory to use rum nd ar thr no oda preservatives?
ReplyDeleteits not mandatory but necessary if you want your cake to last longer. Apart from rum, you can use brandy. There are other preservatives especially in powdered form but the alcoholic ones like rum and brandy are more natural. They also give the cake a distinct taste.
DeleteThks 4 dis beautiful post :*, iv so longed for direction on how to bake cupcakes without an oven but u dint mention how I can get to know or monitor the temp of the pot and how long I have to preheat before I can put my cakes. Pls I need a reply urgently, thks again
ReplyDeleteYou could preheat the pot for about 10mins on low flame (Blue flame) before putting your cake(s). The major hitch with this method is you'd have to rely mostly on intuition and timing when it comes to monitoring the temperature and Baking time.
DeleteOnce you perceive the cake strongly, you can open the pot to check if it is done.
DeleteDis is so wooow
ReplyDeletetoday is my first here and i am addicted to it already.kudos
ReplyDeletetoday is my first here and i am addicted to it already.kudos
ReplyDeleteYay!!!! Three cheers for the first time Visitor :). You are most welcome Anon!
Deletedobby, abeg o rich fruit cake recipe 4 christmas. i soaked my mixed fruit like 2wks now in dark rum. Pls help with recipe annd step by step pics. Tnx luv
ReplyDeleteI've gotten several requests for fruit cake this past few days. Fruit Cake it'd be then :)
DeleteNice work you doing, I really appreciate your effort. Please the frosting on these cup cakes, is it consumable because it basically just icing sugar and butter only. For my normal cake size does that mean I will place my baking pan with my mixed recipe on the over turn baking pan like place a pan on an over turn pan in the hot pot?
ReplyDeletehello nat,
Deleteyes the frosting is consumable, though most people prefer having their cakes without considering the combo sugar & butter calories contained in it. For the normal cake size, you'd place your baking pan (with cake batter in it) on top of an upside down stainless plate placed in a pot. Better still, turn the stainless plate upside down and place in the pot before heating the pot. Once the pot is hot, place your cake pan with batter in it on top of the upside down stainless plate in the pot.
tnxxxxxxx. Muaaaaahhhhhhhh. Waiting patiently
ReplyDeleteyou are welcome queen :)
DeleteHello Doddy, found u. When I typed a search for chinchin recipes. M very interested in cakes but I do not knw how go about starting up, meaning I want to start from scratch. I have no equipments, nothing. Was hoping you'l point me in the right direction. I also hav a tip for you to prevent your pictures being stolen, Its called a watermark. Ask any1 who's into graphics they'll help u out with that.
ReplyDeleteHi humvee,
Deletethanks humvee. Working on a good watermark that'd go over the pictures. As a beginner in cake making, Here are some Basic tools you'd need::
*An Oven or Pot (http://www.dobbyssignature.com/2012/12/how-to-bake-without-oven.html)
*Mixer / Wooden or rubber spatula
*Bowls (for mixing)
*A whisk
*Measuring Spoons
*Graduated measuring cup
*Sifter
*Cooling rack
*Baking sheets (For the oven baking)
*Baking pan
Thanks dobby, I'll keep u updated, its my brother's birthday today and I made Rolled Crepes with Shredded Smoked fish filling for him, he loved it. Forgot to take pictures though.
ReplyDeleteThanks for the feedback humvee. Do send him a belated birthday greeting on my behalf :). Not fair you didn't take pictures though *Straight face*
ReplyDeleteNoted for xmas
ReplyDeletedo give us a feedback once you try it out k
Deleteu r d best Dobby,im so obsessed with cooking nd u r making it real for me especially wit d pictures,I LUV U GIRL,Thank u
ReplyDeleteawww!!! Thanks mobola *Hugs* :)
DeleteWetin n my gain if i no follow u? Just look at ur side, am der beside u.. Lol.. Wonderful blog, awesome pictures n yummy recipes.. Thanks.. Natasha Samuels
ReplyDeleteAwww!!! Thanks a milli Natasha *Hugs*
DeleteDobby am new in the house have been followin u tru KFB and now all tnks to you I mastered the act of making samosa a shout out to me pls and I love what you doing
ReplyDeleteAwww!!! Thank you Ballerina. I really do appreciate :)
DeleteThanks, I can now bake my cupcake without an oven. Good work done.
ReplyDeleteyou're welcome :)
DeletePls wat cup can I use for my measurement. Can I use d small liquid tin of peak milk.
ReplyDeleteyes you can use the milk cup for your measurement. Click HERE for Cup to gram measurement conversion
DeleteIn your recipe, u stated half kilo plain flour,am assuming 500g,right?
ReplyDeleteyes it is.
DeleteHi Dobby,
ReplyDeletePlease can I buy a local wheat in the market grind and sieve and make use of it as wheat flour? cos I don't really understand the wheat flour your talking about.
Thanks.
Hi Anon, Wheat flour is the regular all purpose flour sold in the market (White). Wheat meal is the brown flour.
DeleteSo loving ur recipes, You're God sent. Pls when u say 175ml milk, can peak evaporated milk be fine? And if we are to use powdered milk, how many spoons would be sufficient for that volume of water. Thanks
ReplyDeleteHi ekamma, Yes that would be fine. You could use 3-4 tbsps. powdered milk for that size of water.
Delete