Flour is perhaps one of the most important food component around the world. To many countries in Europe, North America, Middle East and North Africa, it is the defining ingredient in most of their different breads and pastries. Years ago, I’ve known flour in those forms (read: I don’t know how to bake so I buy the finished product). I’m glad that I came to know flour in its “pristine” form. With the help of cookbooks, blogs and the kids, I’ve learned to bake bit by bit. I don’t claim to be an expert in this department but I’d love to be! See below, the kids and I tried an eggless cake recipe for cupcakes and they appear far from being perfect…
I got this recipe by googling “eggless cake with buttermilk” because our eggs hatched already and I only got buttermilk to substitute.
* 3 1/2 cups flour
* 2 cups sugar (I used brown sugar)
* 1/2 teaspoons salt
* 1 cup margarine
* 3 tablespoons dark cocoa (it’s better)
* 1 teaspoons cinnamon
* 2 teaspoons baking soda
* 2 cups buttermilk
* Optional: Chopped Nuts
1. Combine sifted flour, sugar, margarine until fine crumbs appear.
2. Add baking soda, salt, and buttermilk; blend well.
3. Grease 9×9 inch pan. Spread mixture and bake at 170°C (340°F) for 25-30 minutes or until a toothpick inserted in the centre comes out clean
4. Cool. Serve as is or with your favorite frosting.
I don’t know if they aren’t supposed to puff much but these didn’t. They were very soft though but I think they lack a tad sweetness. So I topped them carelessly (look at the messy photo) with chocolate buttermilk frosting. Recipe for the frosting is below.
Chocolate Buttermilk icing (adapted from Ehow.com intended for cakes):
- 1/4 cup cocoa
- 1/2 cup butter
- 1/2 cup buttermilk
- 3 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts (optional)
1. You will need a large saucepan. Combine the cocoa, butter, and buttermilk. Bring this mixture to a boil. Remove the saucepan from the heat.
2. Once you removed the pot from the heat, whisk in the sugar and vanilla. Spread the icing mixture over the warm cake and then sprinkle with chopped walnuts. Then allow to cool on a wire rack until the cake is cool and then cut the cake.
P.S. The icing was good but reminds me much of Champorado…lol. Wanna cook that soon too! Happy weekend!
For the theme, flour.