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Title: Scottish Pride Cupcakes
Categories: Dessert Scotland Cake
Yield: 1 Servings
| 2 | c | Flour |
| 1 1/2 | c | Sugar |
| 3 | ts | Baking powder |
| 1/2 | c | Butter soft unsalted |
| 3 | Eggs | |
| 1 | c | Milk |
| 2 | ts | Vanilla |
| 1/4 | c | Marmalade orange |
| 2 | Semi-sweet Chocolate; melted | |
| 2 | ts | Coffee strong and cold |
TO MAKE THE BASIC CAKE BATTER: 1.Preheat oven to 375* degrees and flour 28 to 30 muffin cups and line with paper. 2.In a large mixer bowl, stir together flour, sugar and baking powder. Mix well. 3.Add very soft butter, eggs, milk and vanilla. Beat at low speed of electric mixer 1 minute to blend, scrapping sides of bowl. Beat 3 minutes until smooth.
TO MAKE MARMALADE CAKES. 1.Divide batter in half. 2. Stir marmalade into half of the batter.Spoon into the muffin cups filling half full.
TO MAKE CHOCOLATE CAKES. 1. Beat chocolate and 2 T of strong coffee into remaining half of batter at medium speed until blended. 2. Spoon batter into muffin cups.
TO BAKE ALL CUP CAKES: 1. Bake at 375* for 18 to 20 minutes until done. 2.Cool on rack. Source unknown. Snagged at SOAR: Searchable Online Archive of Recipes http://soar.Berkeley.EDU/recipes/ Un-html'ed by Jeff Pruett.
From: Jeff Pruett Date: 12-01-97 (19:47) The Once And Future Legend (1) Cooking
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