I have been in NYC for work this week and while it was mainly all work I did manage a little trip to the New York Cakes & Baking Supply on W22nd Street. This shop is amazing! It has every kind of anything you need for baking - I just wish I had had a bigger case with me. I think the man on the photo may have been the owner - he was somewhat curious as to why I was taking photos of the shop - you can kind of get that from the photo. He asked me what I was doing with that particular NY friendly charm. Anyway, when I explained that basically I thought his shop was brilliant and that I had bought some things he seemed a bit happier but still somewhat bemused. Being limited on time and suitcase space I picked up a few things which included some very cute Crayola type candles which will look great on cupcakes, some pretty cupcake wrappers and a mini bundt cake silicone tray.
I arrived back on red eye this morning and have been fighting instant sleep mode all day. So, to keep myself awake I thought I'd put the bundt tray purchase to good use and get baking. I have slightly adapted a recipe I found on the lovely Alpineberry blog. Mary from the blog uses melted chocolate in hers but I reduced the amount of flour and substituted with cocoa powder which has resulted in a really nice not too sweet cake. Apologies for the cup measurements but too tired to convert and my friend has bought me some fab cup measurers (more on those later). Right, is 7pm to early to go to bed?!
1 cup plain flour & cocoa powder (I did about 70/30)
1/2 tspn baking powder
1/4 tspn salt
4 oz unsalted butter
1/2 cup caster sugar
1/2 tspn vanilla extract
1/2 cup milk
1. Preheat the oven to 180c. Butter a 6 mould mini bundt pan.
2. Sift together the flour, cocoa powder, baking powder and salt and set aside.
3. In a large bowl beat the sugar and butter together until smooth. Add the egg and beat for a minute, then beat in the vanilla extract.
4. Add half the flour mixture and mix until just incorporated. Add the milk and mix until blended. Then add the remaining flour mixture and again mix until just incorporated.
5. Divide the mixture evenly among the moulds. Bake for around 20 minutes until a skewer comes out clean. Remove from silicone moulds when hot then leave to cool on a wire rack.