Recipe by Michael J. Esswein
These cakes are from the Harry Potter series. You'll love them even if you don't read the books.
Top Review by EmJoMay
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...
- 473.18 ml flour
- 354.88 ml sugar
- 17.25 ml baking powder
- 4.92 ml salt
- 118.29 ml softened butter or 118.29 ml softened margarine
- 236.59 ml milk
- 4.92 ml vanilla extract
- 3 eggs
- 3.69 ml cinnamon
- 0.59 ml ginger
Directions See How It's Made
- 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.