Prep 10 mins
Cook 25 mins
These cakes are from the Harry Potter series. You'll love them even if you don't read the books.
- 2 cups flour
- 1 1⁄2 cups sugar
- 3 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup softened butter or 1⁄2 cup softened margarine
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 eggs
- 3⁄4 teaspoon cinnamon
- 1⁄8 teaspoon ginger
- Preheat oven to 350 degrees.
- Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
- Mix other solid ingredients and milk in gradually in the large mixing bowl.
- Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
- Decorate with sprinkles and frosting if desired.
- These cakes go well with honey.
When I started off making this, I halved the recipe and added a bit more ginger and cinnamon with some allspice. I got about 6 muffin tins, but I was a little generous with the batter. They tasted so good, I ended up eating two and realized I needed more for my company, so I made more; this time a full batch. I also added cinnamon and sugar on top. After reading the reviews, I opted for a nonstick pan with nonstick spray in each cup. The cakes came out perfectly the second time...and were even better! Yay for cauldron cakes! This is my new fall staple! I love how they remind me of applesauce muffins; I might try adding some applesauce in place of sugar for my next go-round...
These cakes are very good and I think you will enjoy them whether or not you are a Harry Potter fan. I would say that 25 minutes prep time rather then ten is required and that the recipe makes about 24 cakes which will fill two muffin pans making it necessary to cook only a dozen at a time which of course means you will have the cakes in the oven for about 50 minutes. The recipe is very good and can be followed exactly. But for some additional tips, It might be better to use butter with this recipe and instead of putting the batter directly into the muffin tins you might want to put baking cups into your pan and then pour in the batter to keep the cakes from sticking.
I made these cakes for the release of Harry Potter and the Deathly Hallows (part 1) for a party before the movie started. I was really apprehensive when I started making them, but the stress was for naught. The recipe is easy to follow, and it ended up making 24 mini cakes (2- 12 cupcake pans), and even then I did not fill the liners full and they rose extravagantly.
The only thing I did not like was that there was no topping for these cakes, so I whipped up an Orange Crusting Cream Cheese Frosting to top them with. The orange flavor is a beautiful contrast flavor to the spice in the cakes; very refreshing.