Cupcake Madeleines

This is a cake that I have always wanted to try, having seen them in bake shop windows . . . but I never had the dariole type of tin molds that you need to bake them in . . . so I despaired of ever being able to bake them . . . at least until I saw this recipe!



Adapted from the cookery book, Women's Institute Cakes, by Liz Herbert, this particular recipe does away competely with the traditional tin molds!



Baked in ordinary paper muffin cases, these are simple and uncomplicated. There's no buttering or flouring of molds . . .



The paper cases peel very easily off the cakes, which are then simply coated in sieved jam and dessicated coconut.

Mmmm . . . soooooo scrummy yummy!

I hate to admit it, but I inhaled two of them quite accidentally . . . before I knew what was happening.



The rest have been put under lock and key . . .

Unfortunately I have the key, tee hee! (Or should I say luckily!!) I'm soo, soo bad, I know . . .but in a very good way.☺ ☺ ☺




*Cupcake Madeleines*
Makes 14
Printable Recipe

A variation of the traditional English Madeleines, except using paper cases instead of the tin molds normally used. Quite, quite delicious!

4 ounces butter, softened (1/2 cup)
4 ounces soft margarine (tub) (1/2 cup)
4 ounces caster sugar (a generous 1/2 cup)
1/4 tsp vanilla extract
2 large eggs, beaten
4 ounces self raising flour (1 scant cup)
1 TBS milk

For the topping:
2 ounces dessicated coconut (1/2 cup)
4 to 5 TBS red fruit conserve, sieved
7 glace cherries halved

Preheat the oven to 190*C/375*F/ gas mark 5. Place 14 paper muffin cases on a baking tray. Set aside.

Cream together the margarine, butter and sugar until soft and fluffy. Beat in the vanilla. Gradually beat in the eggs, a little at a time, making sure each addition is throughly incorporated before proceeding. If the mixture begins to curdle, add a spoonful of the flour and continue. Once the eggs are completely beaten in, fold in the flour and just enough of the milk to make a soft batter.

Divide the mixture equally amongst the baking cases. Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven to a wire rack to cool completely.

Once the cakes are completely cooled, remove the paper cases. Place the jam into a small bowl and warm slightly in the microwave for about 20 seconds. Place the coconut into another bowl. Using a pastry brush, brush a thin coating of jam over the base and sides of each cake. Roll them into the coconut to coat the jammed surfaces. The top of the cakes is now the bottom. Place on a wire rack to set. Brush the bottom of each of the cherry halves and use to garnish the middle of each cake. Enjoy!!