How About An Eggless, Butter Less, Milk Less Chocolate Almond Cup Cakes?

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UPDATED POST ON 5-11-2014

I will include in this post another recipe that I have developed this morning, it is gluten free, dairy free, egg less and fatless. It is a rather healthy moist and aromatic snack.  I hope this post will benefit those who are on a certain diet.

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It is the same recipe for both cookies and cupcakes. For cookies just make it in smaller size and bake slightly longer.. It can be crispy or chewy. It will not be as crispy as those using flour.

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Taste wise is satisfactory. You can imagine taking some almond meal, add some cocoa powder, water and sugar.. It is definitely acceptable to most. Please scroll down for the second recipe.

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INTRODUCTION

Seriously, when I looked at the recipe, I was curious how it would turn out to be. When I prepared the batter and baking, I am even more doubtful about its outcome.. I did not have any picture to compare and I did not know whether what I have prepared and baked was correct or not. Not until I took the first bite this morning that I am confident to issue this post…

This is an eggless, butter less and milk less cup cake that I have adapted from a 2003 recipe. I have printed out this recipe as early as year 2005 when I just started to have interest in doing some baking. Then, I have been cracking my head to look for recipes that were suitable for niche markets like health conscious people or people that are less fortunate like diabetes . While flipping my recipe file yesterday, I saw this piece of printed paper and I thought I might wanted to give it a try.

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While I am writing this post, I try searching this recipe in All Recipes Cake Recipes website, I am rather happy that the recipe is still there but with no picture, that proves that it is a very old recipe. The recipe was submitted by Ms. Kathy Thurston and some body named Ms. Bernadette Beaupre had gave some explanation of this cake:

“This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53′. Sprinkle brown sugar or dust confectioner’s sugar over the top.” — Bernadette Beaupre (Source: All Recipes Cake Recipes website,)

Since it is an eggless, butter less and milk less, what should be the structure liked. If you looked at the recipe in detail in later part of the post, you will note that there are some shortening and water. Butter less can be substituted with cooking oil or vegetable shortening (as in this recipe) and milk less can be substituted with any liquids (be it eggs or water). Therefore, the crucial element that determine the outcome of the cup cake will be eggs.

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Eggs have the role of supporting the structure of the cup cake or in general any baked products. They are binder which help to hold the ingredients together. In addition, it contributed to the liquid component in a cake recipe. Therefore, it is expected that without eggs, the cake will be dense and the rising of the cake will depend entirely with the leavening agents such as baking powder and baking soda. 

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I am worry about whether the dense cake will be dry and difficult to swallow. The conclusion is not, as the recipe have minimal vegetable shortenings and some liquids which is adequate to make the cake moist.

In this recipe, I have increased the amount of water, addition of cocoa powder and some almonds chunks. The final baked products were well beyond my expectations and I concurred it was some form of good snacks. As I was experimenting with this recipe, I have reduced the volumes and managed to make 4 small cup cakes. As with any other cakes, serving with additional sauces and whipped cream will heighten the palate to another level.

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WHAT IS REQUIRED

Recipes adapted from: Eggless, Butter less and Milk less Recipe by Kathy Thurston (make 8 cup cakes)

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  • 2 cups plain four

  • 1 cup white sugar

  • 1 cup almond chunks

  • 2 cups water

  • 2 tablespoons vegetable shortening

  • 2 tablespoons cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon of baking powder

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STEPS OF PREPARATION

  • Preheat the oven to 180 degree Celsius and get ready some cup cake moulds.

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  • In a sauce pan under medium heat, bring  the vegetable shortenings, water and sugar to boil and continue boiling for about 2 minutes.

  • Sift the flour, cocoa powder, baking powder and baking soda together into the liquid.

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  • Use a spatula to stir the batter until it is well mixed.

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  • Stir in the almond chunks and ensure it is well mixed.

  • Scoop into the paper cups for cup cakes and baked in the oven for about 20 minutes or when the skewer inserted come out clean.

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CONCLUSION

This is a rather unusual cake. So who should prepare this? In fact this cake is very suitable for people who are vegetarian in accordance with Buddhist principles.

In my circle of friends, I have a few friends who are vegetarians. However, though all are  vegetarians, there are certain ingredients that fell into “grey area” and subject to arguments.

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One of the ingredients is eggs. Some of my vegetarian friends do not eat eggs as they believed there may be an embryo attached to the eggs. However, other Buddhist vegetarians believed that current eggs are commercially “produced”, therefore , it is impossible to have any embryos in the eggs.  Even if you hatch the eggs, no chicks will be born,

Another two special ingredients are two diary products, milks and butters. Some vegetarian will not touch any food “produced” by an animals, therefore milks and butters were excluded in their diets. Whereas some choose to believe that as there is no need to kill a cow to get milks and butters, therefore, these can be included in the vegetarian diets.

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These belies have an impact in pastry terms. Every year, when I baked my pineapple tarts for my relatives and friends, I will have to bake two types, the normal with milk, eggs and butter and another version, which is rather hard to prepare that is eggless, milk less and butter less! Of course the onus will lie on me to find relevant substitute for the ingredients.

Hope you like this rather strange post today. But, I have to admit that looking at the picture, you may not be convinced until you take a bite of it. Have a nice day and cheers.

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RECIPE 2 – GLUTEN FREE, DAIRY FREE, EGG LESS AND FATLESS CHOCOLATE CUPCAKE AND COOKIES

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WHAT IS REQUIRED

  • 1 cup of almond meal or almond flour
  • 3/4 cup of water
  • 1/3 cup of sugar
  • 2 tablespoons of cocoa powder

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STEPS OF PREPARATION

  • Pre-heat the oven to 160 degree Celsius
  • Mix all the ingredients above until well combined
  • Transfer to cup cakes cup .
  • Baked in the pre-heated oven at 160 degree Celsius for about 15 minutes or until a skewer inserted comes out clean

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  • For cookies, add about 1/8 teaspoon of baking powder to the batter, bake at 160 degree Celsius for about 20 minutes. Let it sit in the tray for 5 minutes before transfer to the rack for cooling. If you want it to be crispier, can extend baking time by another 5-10 minutes.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared… (葡萄干司康)

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Updated Post on : 7 September 2014

This post was issued on 7 July 2013, more than a year ago. Then I just started my blog and I barely have any idea of photo taking for the recipes. I felt that I have not do any justice to this post as it is a workable recipe that I like very much. Since today I am preparing this for breakfast, I have decided to do another photo shot.

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All scones recipes are basically the same, comprising flour, milk and butter. What create a difference is the handling, remember : LIGHT AND SWIFT HANDLING, as long as it can form a dough, you can shape and bake. Scones will never look pretty, a rugged look will mean it is well risen and air were incorporated into the pastry. Hope all will like it.

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INTRODUCTION

Yes, today baking item is rather simple and basic. There is no short cut method and lets start from the basic of “pastry” making. A traditional, simple yet delicious breakfast items – Raisin Scones.

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SCONE DEFINED

A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a tea cake and other sweet buns, which are made with yeast. (Source: http://en.wikipedia.org/wiki/Scone)

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WHAT IS NEEDED?

Materials for scone are extremely simple and basic. It is flour (wheat flour or oatmeal flour), liquid (milk), fats (butter) and some leavening agents (baking powder). It’s proportion of butter to flour are very low therefore, making it drier and unlike cakes which are moist and greasy.

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The following measurements are in the making 10 medium sized scones.

  • 500 g of plain flour – sieved
  • 100 g of cold butter cut into cubes and keep in the fridge for further use.
  • 2 cups (about 500 ml) of cold milk, plus a few tablespoons for glazing
  • 1 cup (about 160 g) of raisins (optional)
  • Pinches of salt.
  • 2 teaspoons of baking powder

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STEPS OF PREPARATION

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  • Preheat the oven to hot 2200C and lightly grease a baking tray or put a baking paper on the baking tray.
  • Sift the flour, pinches of salt and baking powder into a big mixing bowl.
  • Add the butter cubes from the fridge.
  • Use finger tips to lightly rub the butter until butter and flour are well mixed resembling crumbs. Rubbing should be light and fast.

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  • Compare the first and second picture, you can that the butter have stick to the flour and small crumbs were formed.

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  • Add in raisins and mixed lightly with the buttered flour.
  • Make a centre in the flour. Add almost all the cold milk and mix lightly in the same direction with a spoon/spatula/flat bladed knife.

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  • Mix until the dough comes together in a clump. Because the moisture content of flours may varies, therefore. amount used can also varies depending on the room temperature or attitude!  If it is too dry, use the remaining cold milk.
  • Dust some flour in the table and in your hand.

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  • Use floured hand and gather the dough together.
  • Lightly shape it into a smooth ball and lift out onto a lightly floured surface;
  • Lightly pat the dough in a 2 cm thick and use a rolling pin to lightly roll on the dough until even.
  • Use a 5 cm diameter cutter to cut the scones into rounds. Note that if you do not have the round cutter, you can also cut it into a triangular shape which is perfectly acceptable for a scone. Traditional scones are triangular shapes in fact.

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  • Gather the trimmings together, press out as before and cut more rounds.
  • Lightly brush with milk.

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  • Bake for 15 minutes, or until risen and golden on top.
  • If it had already risen and the top is not golden yet, brushed with additional milk and bake until the milk dries up. The color shall be darker now.

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  • A successful should have some signs of rising along the side signifying that it is well risen, light and not compact.

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  • Scones are best served fresh from the oven, warm at room temperature.
  • Served  with whipped cream, butter or jam. All these are suggestions and optional. However, the combination of these three items with a warm scone is definitely worth the efforts of preparing it.
  • Usually, it was usually served as a breakfast item or at tea time “quick breads” with a pot of hot tea.
  • If you can’t finish the scone, just freeze it. Heat up before next servings.

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TIPS ON MAKING A GOOD SCONE

If you are observant enough, you will notice that I have kept repeating the words “cold” and “light”. Yes, in order to have butter crumbs, the butter need to be cold so that it is in a solid state.

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If the butter melts at room temperature (it will at times when the room temperature is too high, it will not become a crumb but become a batter instead. The need to have butter in solid form is to introduce air into the dough. When butter melts, it will become a hole in the dough and replaced by air. The scone will be lighter and softer.

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The same principle applies to light handling of the dough. The use of flat bladed knife will introduce air to the mixture, rough handling on the other hand, will push all the air out of dough causing the dough to be hard and possibly chewy. Therefore, never knead your dough like making the bread.

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CONCLUSION

To conclude:

  • Scones are easy to prepare and an excellent choice of breakfast or tea time item.
  • As scones have very low fat contents, it is rather dry and usually served with cream, jam or butter. However, these are all optional depending on individual health objectives.
  • All types of scones are prepared using the same principle, adding the liquid mixture to the dry ingredients, mix the dough as briefly, lightly and swiftly as possible. This recipe is rather basic and you can easily modify it to become cranberry, lemon flavoured or other flavours that suit your taste buds.

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Lastly, hope that you enjoy reading and take a step out to try making the scones..  

Have a nice day and cheers.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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