It’s time for Episode three of Baking Bad! For those who are just catching to this wildly mildly popular blog series; I am setting myself a challenge to tackle a number of baked goods and posting them here, for better or worse. Of course there is a musical element to it; how can one bake without a soundtrack to sing along to?
This time around I decided to experiment with a creation known as “Chocolate and raspberry Fluffins”. I made them up and I quite enjoy the title I gave them.
150g Self Raising Flour
100g of Caster Sugar
150g Cadbury Drinking Chocolate
5 Table Spoons of Raspberry Marshmallow Fluff
- Sieve the flour in to a big mixing bowl.
- Sprinkle sugar in.
- Add the Drinking Chocolate powder.
- Add the eggs and blend.
- Scoop the four spoonfuls of Marshmallow fluff into the mixture and blend again.
- Fill Muffin Cases with the rather gloopy mix – I had a very willing helper!
- Bake for 25 minutes at 200 degrees.
They “Fluffins” turned out well. They had a rather mousey appearance and texture; they fluffiest softest cakes I have ever tasted.
The Raspberry and chocolate flavours were complimentary although on the negative side I probably could have done with adding a touch more chocolate for a nicer bite; perhaps some chocolate chips.
Well; I’ve been told to hold off making them again for a while. Not because they were awful but because my eldest brother scoffed the majority of them and he could do without that again, so he says. I take that as an enormous compliment. They were a differenct kind of treat; a twist on the traditional cupcake or muffin and everyone seemed to enjoy their light texture and combination of flavours.
What I listened to:
There is something sensual about baking with chocolate so I gave Marvin Gaye a whirl on the ol’ radio.